NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

2 large eggs

0.5 cup liquid egg whites

0.17 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tsp vanilla extract

0.5 tsp baking powder

0.13 tsp sea salt

0.25 tsp avocado oil

0.25 tbsp pure maple syrup

PREPARATION

• 1

  In a large mixing bowl, whisk together the ricotta cheese, whole eggs, egg whites, vanilla extract, and lemon zest 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; do not overmix.

• 3

  Gently fold in the fresh blueberries using a spatula to keep them intact.

• 4

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

• 5

  Pour the batter onto the skillet in 1/4 cup increments, cooking for 3-4 minutes until small bubbles form on the surface and the edges look set.

• 6

  Carefully flip the pancakes and cook for another 2-3 minutes until golden brown and cooked through.

• 7

  Serve the pancakes warm, drizzled with the pure maple syrup.