NUTRITION

SERVINGS

INGREDIENTS

0.33 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

0.5 tsp Baking powder

1 tsp Vanilla extract

0.25 tsp Sea salt

0.25 tsp Avocado oil

PREPARATION

• 1

  In a large bowl, whisk together the ricotta cheese, liquid egg whites, lemon juice, lemon zest, and vanilla extract until the mixture is smooth and well combined.

• 2

  Add the oat flour, baking powder, and sea salt to the bowl, stirring gently until the dry ingredients are just incorporated into the batter.

• 3

  Carefully fold in the fresh blueberries using a spatula, being mindful not to over-mix and deflate the batter.

• 4

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

• 5

  Scoop the batter onto the skillet using a 1/4 cup measure for each pancake, leaving space between them for easy flipping.

• 6

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

• 7

  Carefully flip each pancake and cook for an additional 2 to 3 minutes until the bottoms are golden brown and the centers are springy to the touch.

• 8

  Transfer the pancakes to a plate and serve immediately while they are warm and fragrant.