NUTRITION

SERVINGS

INGREDIENTS

0.25 cup oat flour

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

0.5 cup nonfat plain Greek yogurt

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

1 tsp vanilla extract

1 tsp baking powder

0.25 tsp sea salt

0.5 tsp avocado oil

0.5 tbsp pure maple syrup

PREPARATION

• 1

  In a large bowl, whisk together the oat flour, baking powder, and sea salt until well combined.

• 2

  In a separate medium bowl, stir together the ricotta cheese, egg whites, Greek yogurt, lemon zest, lemon juice, and vanilla extract until the mixture is smooth.

• 3

  Gently fold the wet ingredients into the dry ingredients using a spatula until just combined, being careful not to overmix the batter.

• 4

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

• 5

  Scoop approximately 1/4 cup of batter per pancake onto the skillet and press several fresh blueberries into each pancake.

• 6

  Cook for 3 to 4 minutes until small bubbles form on the surface and the edges look set, then flip and cook for another 2 minutes until golden brown.

• 7

  Serve the pancakes warm, topped with any remaining blueberries and a light drizzle of pure maple syrup.