NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

1 cup liquid egg whites

0.25 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

1 tsp vanilla extract

1 tsp baking powder

0.25 tsp sea salt

0 tsp coconut oil

PREPARATION

• 1

  In a large mixing bowl, whisk together the part-skim ricotta cheese and liquid egg whites until the mixture is well combined and slightly frothy.

• 2

  Add the lemon juice and vanilla extract, whisking again to incorporate the aromatics.

• 3

  Sift in the oat flour, baking powder, and sea salt, then add the lemon zest, stirring gently with a spatula until no large clumps remain.

• 4

  Carefully fold in the fresh blueberries to distribute them evenly without crushing the fruit.

• 5

  Preheat a large non-stick griddle or skillet over medium-low heat and melt the coconut oil to coat the surface.

• 6

  Ladle the batter onto the hot skillet in 0.25 cup portions, cooking for 3 to 4 minutes until small bubbles appear on the surface and the edges look set.

• 7

  Flip the pancakes with a wide spatula and cook for an additional 2 to 3 minutes until they are golden brown and firm to the touch.