NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

1 large eggs

0.5 cup liquid egg whites

0.25 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp fresh lemon juice

1 tsp baking powder

0.5 tsp vanilla extract

0.13 tsp sea salt

0.25 tsp ground cinnamon

PREPARATION

• 1

  In a large mixing bowl, whisk together the part-skim ricotta cheese, large eggs, liquid egg whites, fresh lemon juice, and vanilla extract until the mixture is smooth and well combined.

• 2

  Add the oat flour, lemon zest, baking powder, sea salt, and ground cinnamon to the wet ingredients, stirring gently until just incorporated without over-mixing.

• 3

  Carefully fold the fresh blueberries into the batter using a spatula to keep them intact.

• 4

  Heat a large non-stick griddle or skillet over medium-low heat and lightly coat with a high-quality cooking spray or a tiny amount of avocado oil.

• 5

  Portion the batter onto the griddle using a 1/4 cup measuring cup for each pancake, leaving space between them for easy flipping.

• 6

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

• 7

  Gently flip each pancake and cook for an additional 2 minutes until both sides are golden brown and the center is cooked through.

• 8

  Serve the pancakes immediately while warm, optionally topped with a few extra fresh berries.