NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

1 large egg

0.75 cup liquid egg whites

0.25 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

1 tsp avocado oil

PREPARATION

• 1

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

• 2

  Gently fold in the oat flour and baking powder until no dry streaks remain, then let the batter rest for 5 minutes to allow the oats to hydrate and thicken.

• 3

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

• 4

  Ladle the batter onto the skillet to form 3-4 small pancakes, then immediately sprinkle the fresh blueberries evenly over the top of each pancake.

• 5

  Cook for approximately 3 to 4 minutes until the edges appear set and small bubbles begin to form on the surface.

• 6

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