NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

1 cup liquid egg whites

0.33 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

1 tsp vanilla extract

0.5 tsp baking powder

1 tsp avocado oil

1 pinch sea salt

1 tsp monk fruit sweetener

PREPARATION

• 1

  In a medium bowl, whisk the part-skim ricotta cheese with the liquid egg whites, lemon juice, and vanilla extract until the base is smooth and well-incorporated.

• 2

  Sift in the oat flour, baking powder, sea salt, and monk fruit sweetener, then whisk gently until the dry ingredients are just moistened.

• 3

  Fold in the fresh blueberries and lemon zest using a rubber spatula, being careful not to overmix so the pancakes stay light.

• 4

  Lightly coat a large non-stick griddle with avocado oil and set over medium-low heat to ensure even cooking without burning.

• 5

  Ladle the batter onto the griddle to form four even pancakes and cook for 3 to 4 minutes until the edges are set and bubbles appear on the surface.

• 6

  Flip carefully and cook for another 2 minutes until the pancakes are golden brown and the centers are springy to the touch.