NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Part-skim ricotta cheese

2 large Eggs

0.5 cup Liquid egg whites

0.33 cup Oat flour

0.5 cup Fresh blueberries

1 tsp Lemon zest

1 tbsp Lemon juice

1 tsp Vanilla extract

0.5 tsp Baking powder

0.13 tsp Sea salt

1 tsp Coconut oil

PREPARATION

• 1

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

• 2

  Add the oat flour, lemon zest, baking powder, and sea salt to the wet ingredients, stirring gently with a spatula until just incorporated; do not overmix.

• 3

  Carefully fold the fresh blueberries into the batter so they are evenly distributed without breaking.

• 4

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

• 5

  Using a 1/4 cup measuring cup, scoop the batter onto the hot skillet, leaving space between each pancake.

• 6

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

• 7

  Carefully flip the pancakes and cook for an additional 2 minutes until the other side is golden brown and the center is cooked through.

• 8

  Remove from heat and serve immediately while warm.