NUTRITION

SERVINGS

INGREDIENTS

1 cup liquid egg whites

0.5 cup part-skim ricotta cheese

0.25 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

0.5 tsp baking powder

0.5 tsp vanilla extract

1 tsp coconut oil

0.13 tsp sea salt

1 tsp monk fruit sweetener

PREPARATION

• 1

  In a medium mixing bowl, whisk together the liquid egg whites, part-skim ricotta cheese, vanilla extract, and monk fruit sweetener until the mixture is smooth and well-combined.

• 2

  Add the oat flour, baking powder, sea salt, and lemon zest to the wet ingredients, stirring gently until just incorporated to keep the batter light.

• 3

  Carefully fold the fresh blueberries into the batter using a spatula, being careful not to crush the berries.

• 4

  Heat the coconut oil in a large non-stick skillet or griddle over medium-low heat.

• 5

  Pour the batter onto the skillet in approximately 3-inch circles, cooking for 3 to 4 minutes or until small bubbles begin to form on the surface.

• 6

  Carefully flip each pancake and cook for an additional 2 to 3 minutes until the edges are firm and both sides are beautifully golden brown.

• 7

  Serve immediately while warm, perhaps topped with a few extra fresh berries or a squeeze of lemon.