NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.75 cup liquid egg whites

1 large egg

0.25 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

0.5 tsp baking powder

0.5 tsp vanilla extract

1 tsp avocado oil

0.13 tsp sea salt

PREPARATION

• 1

  In a medium mixing bowl, whisk together the part-skim ricotta cheese, liquid egg whites, whole egg, 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 keep the batter light.

• 3

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

• 4

  Heat the avocado oil in a large non-stick skillet over medium-low heat, ensuring the surface is evenly coated.

• 5

  Ladle the batter into the skillet to form four-inch pancakes, cooking for approximately 3 to 4 minutes until small bubbles appear on the surface.

• 6

  Carefully flip each pancake and cook for an additional 2 minutes until both sides are golden brown and the center is set.