NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.75 cup liquid egg whites

0.5 cup oat flour

0.25 cup fresh blueberries

0.5 tbsp pure maple syrup

1 tsp vanilla extract

0.5 tsp baking powder

0.25 tsp sea salt

1 tsp lemon zest

0 tsp avocado oil

PREPARATION

• 1

  In a large bowl, whisk together the ricotta cheese, liquid egg whites, vanilla extract, and lemon zest until the mixture is smooth and well combined.

• 2

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

• 3

  Heat the avocado oil in a large non-stick skillet or griddle over medium-low heat until shimmering.

• 4

  Pour the batter into the skillet to form three or four pancakes, then immediately drop the fresh blueberries onto the surface of each pancake.

• 5

  Cook for 3 to 4 minutes until small bubbles begin to form and the edges look set, then flip and cook for another 2 minutes until golden brown.

• 6

  Transfer the pancakes to a plate and serve immediately with a drizzle of pure maple syrup.