NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

2 large eggs

0.5 cup liquid egg whites

0.33 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

1 tsp baking powder

0.5 tsp vanilla extract

0.25 cup non-fat plain Greek yogurt

0.5 tsp avocado oil

0.13 tsp sea salt

PREPARATION

• 1

  In a large bowl, whisk together the ricotta cheese, eggs, egg whites, lemon juice, and vanilla extract until the mixture is smooth.

• 2

  Gently stir in the oat flour, baking powder, sea salt, and lemon zest until just combined, being careful not to over-mix.

• 3

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

• 4

  Pour the batter onto the skillet in 0.25 cup increments and immediately press several fresh blueberries into the top of each pancake.

• 5

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

• 6

  Serve the warm pancakes topped with a dollop of Greek yogurt for extra creaminess.