NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

1 large egg

0.85 cup egg whites

0.25 cup oat flour

1 tsp baking powder

1 tsp vanilla extract

1 tsp lemon zest

1 tbsp lemon juice

0.5 cup fresh blueberries

1 tsp coconut oil

0.13 tsp sea salt

PREPARATION

• 1

  In a medium bowl, whisk together the part-skim ricotta cheese, egg, 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.

• 3

  Gently fold in the fresh blueberries using a spatula, being careful not to overmix or crush the fruit.

• 4

  Heat the coconut oil in a large non-stick skillet over medium-low heat until shimmering.

• 5

  Pour the batter onto the skillet in 1/4 cup increments, ensuring enough space between pancakes for easy flipping.

• 6

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

• 7

  Flip carefully and cook for an additional 2 minutes until the pancakes are golden brown and the center is fully cooked through.