NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Part-skim ricotta cheese

1 cup Liquid egg whites

1 large Egg

0.13 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

0.13 tsp Sea salt

0 tsp Avocado oil

PREPARATION

• 1

  Whisk together the ricotta cheese, liquid egg whites, egg, lemon zest, lemon juice, and vanilla extract in a large mixing bowl until the texture is smooth.

• 2

  Add the oat flour, baking powder, and sea salt to the wet mixture and stir until just combined, being careful not to overmix.

• 3

  Gently fold the fresh blueberries into the pancake batter.

• 4

  Heat a large non-stick skillet over medium-low heat and add the avocado oil to coat the surface.

• 5

  Scoop approximately 0.25 cup of batter for each pancake onto the skillet, cooking in batches if necessary.

• 6

  Cook for 3 to 4 minutes until small bubbles appear on the surface, then flip and cook for another 2 minutes until the centers are set and edges are golden.

• 7

  Transfer to a plate and serve immediately.