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 tsp lemon juice

0.5 tsp baking powder

0.25 tsp sea salt

0.5 tsp vanilla extract

1 tsp avocado oil

PREPARATION

• 1

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

• 2

  Gently fold in the oat flour, baking powder, and sea salt until the batter is just combined, being careful not to overmix.

• 3

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

• 4

  Pour the batter onto the skillet to form four pancakes, then sprinkle the fresh blueberries evenly onto the surface of each pancake.

• 5

  Cook for 3 to 4 minutes until small bubbles form on the edges, then flip and cook for an additional 2 minutes until the pancakes are golden brown and set.