NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

1 large egg

0.75 cup liquid egg whites

0.17 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

1 tsp baking powder

0.5 tsp vanilla extract

0 tsp avocado oil

0.13 tsp sea salt

PREPARATION

• 1

  In a medium mixing bowl, combine the part-skim ricotta cheese, whole egg, liquid egg whites, lemon juice, and vanilla extract, whisking until the mixture is smooth.

• 2

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

• 3

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

• 4

  Lightly coat a large non-stick skillet or griddle with avocado oil and set over medium-low heat.

• 5

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

• 6

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

• 7

  Flip the pancakes carefully and cook for an additional 2 minutes until they are golden brown and cooked through.