NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

3 tbsp oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tsp vanilla extract

0.5 tsp baking powder

0.25 cup nonfat plain Greek yogurt

1 tsp avocado oil

0.13 tsp sea salt

PREPARATION

• 1

  In a medium mixing bowl, whisk together the part-skim ricotta cheese, liquid egg whites, whole egg, vanilla extract, and lemon zest until the mixture is smooth and well-combined.

• 2

  Add the oat flour, baking powder, and sea salt to the wet mixture, stirring gently until just incorporated to keep the batter light.

• 3

  Carefully fold the fresh blueberries into the batter using a rubber spatula, being careful not to crush the berries.

• 4

  Heat the avocado oil in a large non-stick skillet or griddle over medium-low heat, ensuring the surface is evenly coated.

• 5

  Ladle the batter onto the skillet to form three to four pancakes, cooking for approximately 3-4 minutes on the first side until small bubbles form and the edges look set.

• 6

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

• 7

  Transfer the pancakes to a plate and serve immediately with a dollop of nonfat plain Greek yogurt on top.