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 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

0.5 tsp baking powder

0.25 tsp sea salt

0.5 tsp vanilla extract

0 tsp avocado oil

PREPARATION

• 1

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

• 2

  Add the oat flour, lemon zest, baking powder, and sea salt to the wet ingredients, stirring gently until just incorporated.

• 3

  Carefully fold the fresh blueberries into the batter using a spatula to ensure they remain whole.

• 4

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

• 5

  Ladle the batter onto the skillet in 1/4 cup portions, leaving space between each pancake.

• 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 to 3 minutes until they are golden brown and cooked through the center.

• 8

  Transfer the pancakes to a plate and serve immediately while warm.