NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Part-skim Ricotta Cheese

0.5 cup Nonfat Greek Yogurt

0.5 cup Liquid Egg Whites

0.25 cup Oat Flour

0.5 cup Fresh Blueberries

1 tsp Lemon Zest

1 tsp Baking Powder

1 tsp Vanilla Extract

0.25 tsp Sea Salt

0 tsp Avocado Oil

PREPARATION

• 1

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

• 2

  Add the oat flour, baking powder, and sea salt to the wet ingredients and stir gently until just incorporated, ensuring you do not over-mix the batter.

• 3

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

• 4

  Ladle the batter onto the skillet to form four pancakes, then evenly distribute the fresh blueberries by pressing them into the top of each pancake.

• 5

  Cook for 3 to 4 minutes until small bubbles begin to form on the surface and the edges look set.

• 6

  Carefully flip the pancakes and cook for an additional 2 to 3 minutes until they are golden brown and cooked through.