NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

1 cup liquid egg whites

0.25 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tsp lemon juice

1 tsp baking powder

0.5 tsp vanilla extract

0.5 tsp avocado oil

0.25 tsp sea salt

PREPARATION

• 1

  In a large mixing bowl, whisk together the part-skim ricotta cheese, 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 light.

• 3

  Carefully fold in the fresh blueberries using a spatula, being mindful not to crush the berries.

• 4

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

• 5

  Scoop approximately 1/4 cup of batter per pancake onto the hot skillet, leaving space between each to allow for easy flipping.

• 6

  Cook for 3 to 4 minutes until small bubbles appear on the surface and the edges look set, then flip carefully with a thin spatula.

• 7

  Cook for an additional 2 minutes on the second side until golden brown and firm to the touch, then serve immediately.