NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

2 large eggs

0.5 cup egg whites

0.13 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

1 tsp vanilla extract

1 tsp baking powder

0.13 tsp sea salt

0.5 tsp avocado oil

PREPARATION

• 1

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

• 2

  Add the oat flour, baking powder, sea salt, and lemon zest to the wet ingredients, stirring gently until just incorporated to maintain a light texture.

• 3

  Carefully fold the fresh blueberries into the batter using a spatula, being careful not to crush the berries.

• 4

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

• 5

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

• 6

  Gently flip each pancake and cook for an additional 2 to 3 minutes until the bottoms are golden brown and the centers are cooked through.

• 7

  Serve immediately while warm, perhaps with a few extra fresh blueberries on top.