NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Part-skim ricotta cheese

1 cup Egg whites

0.25 cup Oat flour

0.5 cup Fresh blueberries

1 tbsp Pure maple syrup

1 tsp Vanilla extract

0.5 tsp Baking powder

0.25 tsp Sea salt

1 tsp Lemon zest

1 tsp Coconut oil

PREPARATION

• 1

  In a large mixing bowl, whisk the egg whites until they become frothy and light.

• 2

  Gently stir the ricotta cheese, vanilla extract, and lemon zest into the egg whites until well combined.

• 3

  In a separate small bowl, combine the oat flour, baking powder, and sea salt.

• 4

  Gradually add the dry ingredients to the wet mixture, stirring gently until just incorporated to keep the batter airy.

• 5

  Carefully fold the fresh blueberries into the batter using a spatula.

• 6

  Heat the coconut oil in a large non-stick skillet over medium-low heat.

• 7

  Ladle the batter onto the skillet in 1/4 cup portions and cook for 3 to 4 minutes until small bubbles appear on the surface.

• 8

  Flip the pancakes carefully and cook for an additional 2 minutes until the edges are golden and the center is set.

• 9

  Plate the pancakes and finish with a drizzle of pure maple syrup.