NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

1 large egg

0.75 cup egg whites

0.25 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tsp vanilla extract

0.5 tsp baking powder

1 tsp coconut oil

1 pinch sea salt

PREPARATION

• 1

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

• 2

  Sift in the oat flour, baking powder, and a pinch of sea salt, gently folding the dry ingredients into the wet batter until just incorporated.

• 3

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

• 4

  Scoop approximately 1/4 cup of batter onto the skillet for each pancake, then sprinkle a handful of fresh blueberries onto each circle.

• 5

  Cook for 3-4 minutes until small bubbles form on the surface and the edges appear set, then carefully flip and cook for another 2 minutes until golden brown.

• 6

  Transfer the pancakes to a plate and serve warm, garnished with any remaining blueberries or an extra pinch of zest.