NUTRITION

SERVINGS

INGREDIENTS

0.5 cup low-fat ricotta cheese

0.75 cup liquid egg whites

1 large egg

0.25 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tsp vanilla extract

0.5 tsp baking powder

0.5 tsp ground cinnamon

0.25 tsp sea salt

1 tsp coconut oil

PREPARATION

• 1

  In a large mixing bowl, whisk together the low-fat ricotta cheese, liquid egg whites, whole egg, and vanilla extract until the mixture is smooth.

• 2

  Add the oat flour, lemon zest, baking powder, ground cinnamon, and sea salt to the wet ingredients and stir until just combined.

• 3

  Gently fold the fresh blueberries into the batter using a spatula to avoid crushing them.

• 4

  Heat a large non-stick skillet over medium-low heat and add the coconut oil to lightly coat the surface.

• 5

  Pour approximately 1/4 cup of batter for each pancake onto the skillet, leaving space between them.

• 6

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

• 7

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