NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

1 large egg

0.75 cup liquid egg whites

0.13 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

1 tsp baking powder

0.5 tsp vanilla extract

0 tsp coconut oil

0.13 tsp sea salt

PREPARATION

• 1

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

• 2

  Stir in the oat flour, baking powder, sea salt, and lemon zest until just combined, being careful not to overwork the batter.

• 3

  Gently fold in half of the fresh blueberries to keep them intact.

• 4

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

• 5

  Pour the batter onto the skillet to form 3 or 4 pancakes, then top each pancake with the remaining fresh blueberries.

• 6

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

• 7

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

• 8

  Serve immediately while warm and fragrant.