NUTRITION

SERVINGS

INGREDIENTS

0.25 cup part-skim ricotta cheese

1 large eggs

0.67 cup liquid egg whites

0.13 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tsp lemon juice

0.5 tsp baking powder

0.25 tsp sea salt

0.25 tsp coconut oil

PREPARATION

• 1

  In a medium mixing bowl, whisk together the part-skim ricotta, whole eggs, liquid egg whites, lemon zest, and lemon juice 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.

• 3

  Gently fold the fresh blueberries into the batter using a spatula to ensure they are evenly distributed without breaking.

• 4

  Heat a large non-stick skillet or griddle over medium-low heat and add the coconut oil, spreading it evenly across the surface.

• 5

  Ladle approximately 1/4 cup of batter per pancake onto the hot skillet, leaving space between each.

• 6

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

• 7

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

• 8

  Serve immediately while warm.