NUTRITION

SERVINGS

INGREDIENTS

0.5 cup low-fat cottage cheese

0.25 cup part-skim ricotta cheese

2 large eggs

0.5 cup liquid egg whites

0.13 cup oat flour

1 tsp lemon zest

1 tbsp fresh lemon juice

0.5 tsp baking powder

0.5 tsp vanilla extract

0.13 tsp sea salt

0.5 tbsp pure maple syrup

0.5 cup fresh raspberries

0.25 tsp avocado oil

PREPARATION

• 1

  In a blender, combine the cottage cheese, ricotta cheese, eggs, egg whites, lemon juice, and vanilla extract until the mixture is completely smooth.

• 2

  Pour the blended liquid into a medium mixing bowl and fold in the oat flour, lemon zest, baking powder, and sea salt until a uniform batter forms.

• 3

  Lightly grease a large non-stick skillet with the avocado oil and place it over medium-low heat.

• 4

  Spoon 1/4 cup portions of the batter onto the skillet, cooking for 3 to 4 minutes until the edges are set and small bubbles appear on the surface.

• 5

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

• 6

  Plate the pancakes immediately and top with the fresh raspberries and a light drizzle of pure maple syrup.