NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.75 cup liquid egg whites

0.25 cup non-fat Greek yogurt

0.33 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

0.5 tsp baking powder

0.25 tsp vanilla extract

1 tsp avocado oil

0.13 tsp sea salt

PREPARATION

• 1

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

• 2

  Sift the oat flour, baking powder, and sea salt into the wet mixture, stirring gently until just combined to keep the batter airy.

• 3

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

• 4

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

• 5

  Pour 0.25 cup portions of the batter onto the skillet and cook for 3-4 minutes until small bubbles form on the surface.

• 6

  Flip the pancakes carefully and cook for another 2-3 minutes until they are golden brown and firm to the touch.

• 7

  Serve warm, optionally topped with a little extra Greek yogurt or a few fresh berries.