NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.25 cup non-fat plain Greek yogurt

0.25 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tsp lemon juice

0.5 tsp baking powder

0.25 tsp vanilla extract

0.13 tsp sea salt

0 tsp avocado oil

PREPARATION

• 1

  In a large mixing bowl, whisk together the ricotta cheese, liquid egg whites, whole egg, Greek yogurt, lemon juice, and vanilla extract until smooth.

• 2

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

• 3

  Gently fold the fresh blueberries into the batter using a spatula.

• 4

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

• 5

  Pour approximately 1/4 cup of batter for each pancake onto the skillet, leaving space between them.

• 6

  Cook for 3-4 minutes until small bubbles form on the surface and the edges appear set.

• 7

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

• 8

  Serve immediately, optionally topped with a few extra fresh berries or a dollop of Greek yogurt.