NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.33 cup oat flour

0.33 cup fresh blueberries

1 tsp lemon zest

0.25 cup nonfat plain Greek yogurt

1 tsp baking powder

0.5 tsp vanilla extract

1 tsp avocado oil

0.13 tsp sea salt

PREPARATION

• 1

  Whisk the ricotta cheese, liquid egg whites, whole egg, and vanilla extract in a large bowl until the mixture is smooth.

• 2

  Add the oat flour, baking powder, sea salt, and lemon zest to the wet ingredients and stir until just combined.

• 3

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

• 4

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

• 5

  Scoop the batter onto the skillet using a quarter-cup measure for each pancake.

• 6

  Cook for 3 to 4 minutes until small bubbles appear on the surface, then flip and cook for 2 more minutes until golden.

• 7

  Serve the pancakes warm with a dollop of nonfat plain Greek yogurt on top.