NUTRITION

SERVINGS

INGREDIENTS

0.33 cup part-skim ricotta cheese

1 large egg

0.75 cup liquid egg whites

0.25 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tsp vanilla extract

1 tsp baking powder

0.13 tsp sea salt

0 tsp coconut oil

PREPARATION

• 1

  In a medium bowl, whisk together the ricotta cheese, egg, egg whites, and vanilla extract until the mixture is smooth and well combined.

• 2

  Add the oat flour, baking powder, lemon zest, and sea salt to the wet ingredients, stirring until a consistent batter forms.

• 3

  Gently fold the fresh blueberries into the batter using a spatula to avoid crushing the fruit.

• 4

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

• 5

  Scoop the batter onto the skillet using a 1/4 cup measure for each pancake, ensuring they have space to spread.

• 6

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

• 7

  Continue cooking for another 2 minutes until the pancakes are golden brown and cooked through.

• 8

  Serve immediately while the pancakes are warm and fragrant.