NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Part-skim ricotta cheese

1 large Egg

0.5 cup Liquid 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

0.25 cup Nonfat plain Greek yogurt

0 tsp Avocado oil

PREPARATION

• 1

  In a large mixing bowl, whisk together the ricotta cheese, large egg, liquid egg whites, lemon juice, and vanilla extract until the mixture is smooth and well combined.

• 2

  Add the oat flour, baking powder, and lemon zest to the wet ingredients, folding gently with a spatula until just incorporated to keep the batter light.

• 3

  Gently fold in half of the fresh blueberries, being careful not to overmix or crush the berries.

• 4

  Heat the avocado oil in a large non-stick skillet or griddle over medium-low heat.

• 5

  Ladle the batter onto the skillet to form small pancakes, cooking for 3-4 minutes until bubbles begin to form on the surface.

• 6

  Flip the pancakes carefully and cook for another 2-3 minutes until the other side is golden brown and the center is set.

• 7

  Serve the pancakes warm, topped with a dollop of nonfat plain Greek yogurt and the remaining fresh blueberries.