NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

2 large eggs

0.6 cup liquid egg whites

0.17 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

1 tsp vanilla extract

1 tsp baking powder

0.13 tsp sea salt

0 tsp coconut oil

PREPARATION

• 1

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

• 2

  Add the oat flour, baking powder, and sea salt to the wet ingredients, stirring gently until just incorporated without overmixing.

• 3

  Carefully fold the fresh blueberries into the batter using a spatula.

• 4

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

• 5

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

• 6

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

• 7

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

• 8

  Serve immediately while warm.