NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.75 cup liquid egg whites

1 large egg

0.25 cup oat flour

1 tsp lemon zest

1 tbsp lemon juice

0.5 tsp baking powder

0.25 tsp sea salt

0.5 cup frozen mixed berries

0.5 tbsp maple syrup

1 tsp coconut oil

PREPARATION

• 1

  Simmer the frozen berries and maple syrup in a small saucepan over medium-low heat until the fruit bursts into a thick, glossy sauce.

• 2

  Whisk together the ricotta, egg whites, whole egg, lemon zest, and lemon juice in a large bowl until the mixture is smooth.

• 3

  Stir in the oat flour, baking powder, and sea salt, mixing until just combined to keep the batter light.

• 4

  Lightly grease a non-stick skillet with coconut oil and set over medium heat.

• 5

  Ladle 1/4 cup of batter per pancake onto the hot skillet and cook until bubbles appear on the surface.

• 6

  Flip the pancakes carefully and cook for an additional minute until the centers are set and the edges are golden.

• 7

  Serve the pancakes immediately, drizzled generously with the warm berry compote.