NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

1 large egg

0.75 cup liquid egg whites

0.25 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

0.5 tsp baking powder

0.5 tsp vanilla extract

1 tsp avocado oil

0.13 tsp sea salt

PREPARATION

• 1

  In a large mixing bowl, whisk together the ricotta cheese, whole egg, liquid egg whites, lemon juice, and vanilla extract 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 airy.

• 3

  Gently fold half of the fresh blueberries into the batter using a spatula.

• 4

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

• 5

  Ladle approximately 1/4 cup of batter per pancake onto the hot skillet, then press the remaining fresh blueberries into the top of each pancake.

• 6

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

• 7

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

• 8

  Serve immediately while warm, optionally topped with extra lemon zest or a dollop of Greek yogurt.