NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

1 large pasture-raised eggs

0.5 cup liquid egg whites

0.25 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tsp vanilla extract

0.5 tsp baking powder

0 tsp coconut oil

0 tbsp pure maple syrup

PREPARATION

• 1

  In a large bowl, whisk together the ricotta cheese, pasture-raised eggs, liquid egg whites, and vanilla extract until the mixture is smooth and well-combined.

• 2

  Gently stir in the oat flour, lemon zest, and baking powder, taking care not to overmix the batter to keep the texture light.

• 3

  Fold in the fresh blueberries using a spatula so they are evenly distributed throughout the pancake batter.

• 4

  Heat the coconut oil in a large non-stick skillet or griddle over medium-low heat until it is shimmering.

• 5

  Scoop the batter onto the skillet using a quarter-cup measure for each pancake, cooking for 3-4 minutes until small bubbles form on the surface.

• 6

  Carefully flip the pancakes and cook for an additional 2-3 minutes until they are golden brown and set in the middle.

• 7

  Serve the warm pancakes immediately, drizzled with the pure maple syrup for a touch of natural sweetness.