NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Part-skim ricotta cheese

1 cup Liquid egg whites

0.5 cup Oat flour

0.5 cup Fresh blueberries

1 tsp Lemon zest

1 tbsp Lemon juice

1 tsp Vanilla extract

1 tsp Baking powder

0.25 tsp Sea salt

0 tsp Avocado oil

PREPARATION

• 1

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

• 2

  Add the oat flour, baking powder, and sea salt to the wet ingredients, stirring until just incorporated.

• 3

  Gently fold in the lemon zest and fresh blueberries using a spatula.

• 4

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

• 5

  Scoop approximately 1/4 cup of batter per pancake onto the skillet, leaving space between them.

• 6

  Cook for 3-4 minutes until bubbles appear on the surface and the edges look set.

• 7

  Carefully flip the pancakes and cook for an additional 2-3 minutes until golden brown and cooked through.

• 8

  Serve immediately while warm and fluffy.