NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

2 large eggs

0.5 cup liquid egg whites

0.25 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

0.5 tsp vanilla extract

0.25 tsp baking powder

0 tsp coconut oil

0.25 tbsp pure maple syrup

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

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

• 5

  Scoop approximately 1/4 cup of batter per pancake onto the hot skillet, ensuring enough space between them for flipping.

• 6

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

• 7

  Carefully flip each pancake and cook for an additional 2 to 3 minutes until both sides are beautifully golden brown and the center is cooked through.

• 8

  Transfer the pancakes to a plate and serve immediately with a drizzle of pure maple syrup.