NUTRITION

SERVINGS

INGREDIENTS

0.25 cup part-skim ricotta cheese

2 large eggs

0.5 cup liquid egg whites

0.13 cup oat flour

0.5 tsp baking powder

1 tsp vanilla extract

1 tbsp lemon zest

0.5 cup fresh blueberries

0 tsp coconut oil

0.25 tsp sea salt

PREPARATION

• 1

  In a medium mixing bowl, whisk together the ricotta cheese, whole eggs, liquid egg whites, vanilla extract, and lemon zest 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 just until no dry streaks remain.

• 3

  Carefully fold the fresh blueberries into the batter, taking care not to burst them so the batter stays clean and bright.

• 4

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

• 5

  Ladle approximately 1/4 cup of batter per pancake onto the hot skillet, leaving space between each to allow for easy flipping.

• 6

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

• 7

  Flip the pancakes gently and cook for an additional 2 minutes until they are golden brown and springy to the touch.

• 8

  Transfer to a plate and serve immediately while warm, perhaps with an extra sprinkle of lemon zest on top.