NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Part-skim ricotta cheese

1 cup Liquid egg whites

0.25 cup Oat flour

1 tsp Baking powder

1 tbsp Lemon zest

1 tbsp Lemon juice

1 tsp Vanilla extract

0.13 tsp Sea salt

1 cup Mixed berries

0 tsp Coconut oil

PREPARATION

• 1

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

• 2

  Add the oat flour, baking powder, and sea salt to the wet ingredients, stirring gently until just incorporated, then let the batter rest for 5 minutes to thicken.

• 3

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

• 4

  Ladle approximately 1/4 cup of batter per pancake onto the skillet, cooking for 3 to 4 minutes until small bubbles form on the surface and the edges appear set.

• 5

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

• 6

  Transfer the warm pancakes to a plate and top with the fresh mixed berries before serving.