NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Part-skim ricotta cheese

2 large Eggs

0.5 cup Egg whites

0.25 cup Oat flour

0.5 cup Fresh blueberries

1 tsp Lemon zest

1 tsp Lemon juice

0.25 tsp Sea salt

0.5 tsp Baking powder

1 tsp Vanilla extract

0.25 tsp Avocado oil

PREPARATION

• 1

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

• 2

  Gently stir in the oat flour, baking powder, and sea salt until the dry ingredients are just incorporated into the wet batter.

• 3

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

• 4

  Ladle approximately 0.25 cup of batter onto the skillet for each pancake, then immediately sprinkle several fresh blueberries onto the top of each.

• 5

  Cook for 3 to 4 minutes until small bubbles begin to form on the surface and the edges appear set, then flip carefully.

• 6

  Cook for an additional 2 minutes on the second side until the pancakes are golden brown and cooked through.

• 7

  Serve the pancakes warm, optionally garnished with a few extra fresh berries.