NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

1 large egg

0.75 cup liquid egg whites

4 tbsp oat flour

0.25 cup fresh blueberries

0.5 tbsp pure maple syrup

1 tsp vanilla extract

0.5 tsp lemon zest

0.5 tsp baking powder

0.25 tsp sea salt

0.5 tsp avocado oil

PREPARATION

• 1

  In a medium bowl, whisk together the ricotta cheese, whole egg, egg whites, vanilla extract, and lemon zest until well combined and smooth.

• 2

  Stir in the oat flour, baking powder, and sea salt, mixing until just incorporated to keep the batter light.

• 3

  Gently fold in the fresh blueberries using a spatula to avoid crushing them.

• 4

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

• 5

  Pour the batter into the skillet to form small pancakes, cooking for 3 to 4 minutes until the edges are set and small bubbles appear on the surface.

• 6

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

• 7

  Transfer the pancakes to a plate and serve immediately with a drizzle of pure maple syrup.