NUTRITION

SERVINGS

INGREDIENTS

0.33 cup Part-skim ricotta cheese

1 large Egg

0.75 cup Liquid egg whites

0.25 cup Oat flour

1 tsp Baking powder

1 tsp Vanilla extract

1 tbsp Lemon zest

0.5 cup Fresh blueberries

0.5 tsp Avocado oil

0.25 tsp Sea salt

PREPARATION

• 1

  In a medium bowl, combine the ricotta cheese, egg, egg whites, lemon zest, and vanilla extract; whisk until the mixture is well-incorporated and creamy.

• 2

  Add the oat flour, baking powder, and sea salt to the wet ingredients, stirring gently until no dry streaks remain.

• 3

  Fold the fresh blueberries into the batter, taking care not to crush them.

• 4

  Lightly grease a large non-stick griddle or skillet with avocado oil and set over medium-low heat.

• 5

  Scoop the batter onto the hot skillet using a 1/4 cup measure for each pancake.

• 6

  Cook until the edges are set and small bubbles appear on the top, about 3 to 4 minutes.

• 7

  Flip carefully and cook for an additional 2 to 3 minutes until the pancakes are golden and cooked through.