NUTRITION

SERVINGS

INGREDIENTS

0.33 cup part-skim ricotta cheese

1 large egg

0.5 cup egg whites

0.25 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

0.5 tsp baking powder

0.5 tsp vanilla extract

0.13 tsp sea salt

0.5 cup nonfat Greek yogurt

1 tsp avocado oil

PREPARATION

• 1

  In a medium bowl, whisk together the part-skim ricotta, egg, egg whites, lemon juice, lemon zest, and vanilla extract until smooth.

• 2

  Add the oat flour, baking powder, and sea salt to the wet mixture, stirring gently until just combined.

• 3

  Carefully fold in the fresh blueberries to distribute them evenly throughout the batter.

• 4

  Heat a non-stick skillet over medium-low heat and lightly coat with avocado oil.

• 5

  Pour the batter into the skillet to form small pancakes, cooking for 3-4 minutes until small bubbles appear on the surface.

• 6

  Flip the pancakes and cook for another 2-3 minutes until they are golden brown and cooked through.

• 7

  Serve the warm pancakes topped with a generous dollop of nonfat Greek yogurt for added protein.