NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.75 cup liquid egg whites

0.33 cup oat flour

0.25 cup non-fat Greek yogurt

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

1 tsp vanilla extract

0.5 tsp baking powder

0.25 tsp sea salt

1 tsp avocado oil

PREPARATION

• 1

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

• 2

  Sift the oat flour, baking powder, and sea salt into the wet ingredients, then gently fold them in using a spatula until just incorporated, being careful not to overmix.

• 3

  Gently fold in the fresh blueberries and lemon zest to distribute them evenly throughout the batter.

• 4

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

• 5

  Pour the batter onto the hot griddle in 1/4 cup portions, cooking for 3 to 4 minutes until small bubbles form on the surface and the edges appear set.

• 6

  Carefully flip the pancakes and cook for an additional 2 to 3 minutes until they are golden brown and cooked through.

• 7

  Serve the pancakes warm, optionally topped with an extra dollop of Greek yogurt or a few fresh blueberries.