NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

2 large eggs

0.5 cup liquid egg whites

0.25 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tsp lemon juice

0.5 tsp baking powder

0.25 tsp sea salt

0 tsp coconut oil

PREPARATION

• 1

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

• 2

  Fold in the oat flour, baking powder, and sea salt, stirring gently until the dry ingredients are just incorporated into the wet base.

• 3

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

• 4

  Ladle the batter into the skillet to form four pancakes, then immediately sprinkle the fresh blueberries evenly over the surface of each.

• 5

  Cook for 3 to 4 minutes until small bubbles appear on the edges, then flip carefully and cook for another 2 minutes until the pancakes are golden brown and firm to the touch.

• 6

  Serve immediately while warm, optionally topped with extra lemon zest.