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 tsp baking powder

1 tsp vanilla extract

1 tsp lemon zest

0.5 cup fresh blueberries

0.25 tsp grass-fed butter

0.25 tsp sea salt

PREPARATION

• 1

  In a medium bowl, whisk together the part-skim ricotta cheese, liquid egg whites, whole egg, vanilla extract, and lemon zest until the mixture is smooth and well-combined.

• 2

  Add the oat flour, baking powder, and sea salt to the wet mixture, stirring gently until just incorporated to maintain a light and airy batter.

• 3

  Heat a large non-stick skillet over medium-low heat and add the grass-fed butter, swirling to coat the pan evenly.

• 4

  Pour the batter into the skillet to form four pancakes, then immediately sprinkle the fresh blueberries onto the top of each pancake while they are still wet.

• 5

  Cook for approximately 3 to 4 minutes until small bubbles begin to form on the surface and the edges look set.

• 6

  Carefully flip each pancake and cook for an additional 2 minutes until the centers are firm and the outsides are a beautiful golden brown.