NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Part-skim ricotta cheese

0.5 cup Liquid egg whites

0.5 cup Non-fat Greek yogurt

0.25 cup Oat flour

0.5 cup Fresh blueberries

1 tsp Lemon zest

1 tbsp Lemon juice

1 tsp Vanilla extract

0.5 tsp Baking powder

0.13 tsp Sea salt

1 tsp Avocado oil

PREPARATION

• 1

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

• 2

  Sift in the oat flour, baking powder, and sea salt, then add the lemon zest and stir until just combined.

• 3

  Gently fold the fresh blueberries into the batter using a spatula to avoid crushing the fruit.

• 4

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

• 5

  Scoop the batter into the pan using a 1/4 cup measure and cook for 3-4 minutes until small bubbles form on the surface.

• 6

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