NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.75 cup liquid egg whites

1 large egg

0.25 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

0.5 tsp baking powder

0.5 tsp vanilla extract

1 tsp avocado oil

0.25 tsp sea salt

PREPARATION

• 1

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

• 2

  Gently fold in the oat flour, baking powder, and sea salt until no dry clumps remain, being careful not to overmix.

• 3

  Carefully fold in half of the fresh blueberries to distribute them throughout the batter.

• 4

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

• 5

  Pour the batter into the skillet to form 3 or 4 medium-sized pancakes, leaving enough space between them for flipping.

• 6

  Press the remaining blueberries into the top of each pancake while the first side cooks.

• 7

  Cook for 3 to 4 minutes until small bubbles form on the surface and the edges look set, then flip and cook for another 2 minutes until golden brown.