NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

2 large eggs

0.5 cup liquid egg whites

0.13 cup oat flour

1 tsp baking powder

1 tsp lemon zest

0.5 tsp vanilla extract

0.13 tsp sea salt

0.5 cup fresh blueberries

0 tsp avocado oil

PREPARATION

• 1

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

• 2

  Sift the oat flour, baking powder, and sea salt into the wet ingredients, stirring gently with a spatula until just incorporated; do not overmix.

• 3

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

• 4

  Heat a non-stick griddle or large skillet over medium-low heat and lightly coat with the avocado oil.

• 5

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

• 6

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

• 7

  Carefully flip the pancakes and cook for another 2 to 3 minutes until the other side is golden brown and the center is cooked through.

• 8

  Serve immediately while warm, optionally garnished with extra lemon zest.