NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Part-skim ricotta cheese

1 large Egg

0.5 cup Egg whites

0.25 cup Oat flour

1 tsp Lemon zest

1 tsp Lemon juice

0.5 tsp Vanilla extract

0.5 tsp Baking powder

0.13 tsp Sea salt

0.5 cup Fresh blueberries

0.25 cup Non-fat Greek yogurt

1 tsp Avocado oil

PREPARATION

• 1

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

• 2

  Add the oat flour, lemon zest, baking powder, and sea salt to the wet ingredients, stirring gently until just incorporated to keep the batter light.

• 3

  Gently fold in half of the fresh blueberries using a spatula, being careful not to overmix and crush the fruit.

• 4

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

• 5

  Pour the batter into the skillet to form three or four pancakes, then sprinkle the remaining blueberries evenly over the top of each pancake.

• 6

  Cook for 3 to 4 minutes until small bubbles appear on the surface and the edges look set, then flip and cook for an additional 2 minutes until golden brown.

• 7

  Transfer the pancakes to a plate and serve immediately with a dollop of non-fat Greek yogurt for a creamy, high-protein finish.