NUTRITION

SERVINGS

INGREDIENTS

1 cup low-fat ricotta cheese

0.5 cup egg whites

0.25 cup oat flour

0.5 cup fresh blueberries

0.5 tbsp pure maple syrup

1 tsp lemon zest

0.5 tsp vanilla extract

1 tsp baking powder

0.13 tsp sea salt

1 second spray spray avocado oil spray

PREPARATION

• 1

  In a medium mixing bowl, whisk together the low-fat ricotta cheese, egg whites, lemon zest, and vanilla extract until the mixture is smooth and well-combined.

• 2

  Add the oat flour, baking powder, and sea salt to the wet ingredients, stirring gently until just incorporated; do not overmix the batter.

• 3

  Gently fold in the fresh blueberries using a spatula to ensure they are evenly distributed throughout the batter.

• 4

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

• 5

  Scoop the batter onto the skillet using a 1/4 cup measure for each pancake, spreading slightly into a circle if necessary.

• 6

  Cook for 3 to 4 minutes until small bubbles form on the surface and the edges look set, then carefully flip.

• 7

  Cook for an additional 2 to 3 minutes on the second side until the pancakes are golden brown and cooked through.

• 8

  Plate the pancakes and drizzle with pure maple syrup before serving immediately.