NUTRITION

SERVINGS

INGREDIENTS

0.25 cup Part-skim ricotta cheese

0.5 cup Liquid egg whites

1 large Egg Egg

0.25 cup Oat flour

0.5 cup Fresh blueberries

1 tsp Lemon zest

0.5 tsp Baking powder

0.13 tsp Sea salt

0.25 cup Non-fat plain Greek yogurt

0.5 tsp Avocado oil

PREPARATION

• 1

  In a medium mixing bowl, whisk together the part-skim ricotta cheese, liquid egg whites, whole egg, and fresh lemon zest until the mixture is smooth and well combined.

• 2

  Sift the oat flour, baking powder, and sea salt into the wet ingredients and fold gently with a spatula until no dry streaks remain.

• 3

  Carefully fold in the fresh blueberries, taking care not to crush them so the batter remains clean.

• 4

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

• 5

  Ladle the batter onto the skillet in 1/4 cup portions, leaving space between each pancake to allow for easy flipping.

• 6

  Cook for approximately 3 to 4 minutes on the first side until small bubbles appear on the surface and the edges look set.

• 7

  Flip the pancakes carefully and cook for an additional 2 minutes until they are golden brown and firm to the touch.

• 8

  Transfer the pancakes to a plate and serve immediately with a dollop of non-fat plain Greek yogurt on top.