NUTRITION

SERVINGS

INGREDIENTS

0.5 cup fat-free ricotta cheese

2 large eggs

0.5 cup liquid egg whites

0.13 cup oat flour

1 tsp baking powder

1 tsp vanilla extract

1 tsp lemon zest

1 tbsp lemon juice

0.5 cup fresh blueberries

0 tsp coconut oil

0.13 tsp sea salt

PREPARATION

• 1

  In a large bowl, whisk together the fat-free ricotta, whole eggs, egg whites, vanilla extract, lemon zest, and lemon juice until the mixture is smooth and well-combined.

• 2

  Gently stir in the oat flour, baking powder, and sea salt, mixing only until the dry ingredients are incorporated to maintain a light and airy texture.

• 3

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

• 4

  Ladle approximately 1/4 cup of batter onto the hot skillet for each pancake, then immediately sprinkle a handful of fresh blueberries onto the top of each one.

• 5

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

• 6

  Continue cooking for another 2 minutes until the pancakes are golden brown and cooked through, then serve immediately while warm.