NUTRITION

SERVINGS

INGREDIENTS

0.75 cup egg whites

0.5 cup fat-free ricotta cheese

0.25 cup non-fat Greek yogurt

0.33 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tsp vanilla extract

1 tsp baking powder

0.13 tsp sea salt

0.25 tsp avocado oil

PREPARATION

• 1

  In a large bowl, whisk together the egg whites, fat-free ricotta cheese, non-fat Greek yogurt, 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, stirring gently until just incorporated to maintain a light texture.

• 3

  Fold in the fresh blueberries and lemon zest, being careful not to over-mix the batter.

• 4

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

• 5

  Pour approximately 0.25 cup of batter for each pancake onto the skillet and cook until bubbles form on the surface, about 2-3 minutes.

• 6

  Flip the pancakes and cook for an additional 1-2 minutes until they are golden brown and cooked through.

• 7

  Serve warm, optionally topped with more fresh berries or a dollop of Greek yogurt.