NUTRITION

SERVINGS

INGREDIENTS

0.25 cup part-skim ricotta cheese

1 large egg

1 cup egg whites

0.5 cup oat flour

1 tsp lemon zest

1 tbsp lemon juice

0.5 tsp vanilla extract

0.5 tsp baking powder

0.13 tsp sea salt

0.5 cup fresh blueberries

0 tsp coconut oil

PREPARATION

• 1

  In a medium bowl, whisk together the ricotta cheese, egg, egg whites, lemon juice, and vanilla extract until smooth.

• 2

  Add the oat flour, lemon zest, baking powder, and sea salt to the wet ingredients and whisk until just combined.

• 3

  Gently fold in the fresh blueberries using a spatula to avoid over-mixing.

• 4

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

• 5

  Pour 1/4 cup of batter per pancake onto the skillet and cook for 3-4 minutes until bubbles form on the surface.

• 6

  Carefully flip the pancakes and cook for another 2-3 minutes until golden brown and cooked through.