NUTRITION

SERVINGS

INGREDIENTS

0.25 cup part-skim ricotta cheese

2 large eggs

0.5 cup liquid egg whites

0.13 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

0.5 tsp baking powder

0.5 tsp vanilla extract

1 tsp monk fruit sweetener

0.25 tsp sea salt

0.5 tsp avocado oil

PREPARATION

• 1

  In a medium mixing bowl, whisk together the ricotta cheese, whole eggs, and liquid egg whites until the mixture is smooth and aerated.

• 2

  Whisk in the lemon zest, lemon juice, vanilla extract, and monk fruit sweetener until fully incorporated.

• 3

  Gently fold in the oat flour, baking powder, and sea salt using a spatula, being careful not to overmix the batter.

• 4

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

• 5

  Ladle approximately 1/4 cup of batter per pancake onto the skillet, leaving space between each.

• 6

  Press several fresh blueberries into the top of each pancake while the batter is still wet.

• 7

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

• 8

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

• 9

  Serve immediately while warm.