NUTRITION

SERVINGS

INGREDIENTS

0.75 cup liquid egg whites

1 large eggs

0.25 cup low-fat ricotta cheese

0.13 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

0.5 tsp baking powder

0.5 tsp vanilla extract

0.25 tsp coconut oil

0.13 tsp sea salt

PREPARATION

• 1

  In a large bowl, whisk together the liquid egg whites, whole eggs, and low-fat ricotta cheese until the mixture is smooth and well-combined.

• 2

  Stir in the lemon zest, lemon juice, and vanilla extract to infuse the batter with bright citrus notes.

• 3

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

• 4

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

• 5

  Pour 0.25 cup portions of the batter into the skillet and immediately sprinkle a handful of fresh blueberries onto each pancake.

• 6

  Cook for 3 to 4 minutes until small bubbles form on the surface, then flip and cook for another 2 minutes until golden brown and firm.