NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Low-fat 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

0.13 tsp Sea salt

1 tsp Coconut oil

PREPARATION

• 1

  In a medium bowl, whisk together the low-fat ricotta, egg, egg whites, lemon zest, and vanilla extract until the mixture is smooth and well combined.

• 2

  Add the oat flour, baking powder, and sea salt to the wet ingredients, stirring gently until just incorporated to keep the batter light.

• 3

  Carefully fold the fresh blueberries into the batter using a spatula to avoid crushing the fruit.

• 4

  Heat a large non-stick skillet over medium-low heat and add the coconut oil, swirling to coat the surface evenly.

• 5

  Scoop approximately 1/4 cup of batter for each pancake onto the skillet, leaving space between them for easy flipping.

• 6

  Cook for 3 to 4 minutes until small bubbles appear on the surface and the edges look set, then flip carefully.

• 7

  Continue cooking for another 2 minutes until the pancakes are golden brown and cooked through, then serve immediately.