NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

2 large eggs

0.5 cup liquid egg whites

0.13 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

1 tsp vanilla extract

0.5 tsp baking powder

0.13 tsp sea salt

0 tsp avocado oil

PREPARATION

• 1

  In a large bowl, whisk together the ricotta cheese, whole eggs, liquid egg whites, lemon juice, and vanilla extract until the mixture is smooth.

• 2

  Gently stir in the oat flour, baking powder, sea salt, and lemon zest until just combined, being careful not to over-mix the batter.

• 3

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

• 4

  Pour the batter into the skillet to form small pancakes, then sprinkle the fresh blueberries evenly over each one.

• 5

  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.

• 6

  Serve the pancakes immediately, optionally garnished with extra lemon zest or a few additional fresh berries.