Name: Blueberry Ricotta Pancakes with Maple Syrup
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 1 serving
Ingredients: 0.25 cup part-skim ricotta cheese; 2 large eggs; 0.6 cup liquid egg whites; 1.5 tbsp oat flour; 0.5 cup blueberries; 0.5 tbsp maple syrup; 1 tsp vanilla extract; 0.5 tsp lemon zest; 0.25 tsp baking powder; 0.13 tsp sea salt; 0.25 tsp avocado oil

Nutrition

Per serving

482 calories

Protein: 38g; 32% of calories
Carbs: 36g; 31% of calories
Fat: 19g; 37% of calories

Instructions

Prep 10 min · Cook 12 min

In a large bowl, whisk together the ricotta cheese, eggs, egg whites, vanilla extract, and lemon zest until the mixture is smooth and aerated.
Gently stir in the oat flour, baking powder, and sea salt until the dry ingredients are just incorporated into the wet base.
Carefully fold in the fresh blueberries to distribute them evenly without crushing the fruit.
Heat a large non-stick skillet over medium-low heat and lightly coat the surface with avocado oil.
Spoon 1/4 cup portions of the batter onto the skillet, leaving space between each pancake.
Cook for 3 to 4 minutes until small bubbles appear on the surface and the edges look set.
Flip the pancakes gently and cook for an additional 2 to 3 minutes until they are golden brown and cooked through.
Transfer to a plate and serve immediately with a drizzle of pure maple syrup.

Nutrition

Ingredients

Instructions

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