• Method

  1. Separate the eggs and whip the whites until stiff.
  2. Put the oatmeal, ricotta, egg yolks, baking powder and lemon zest together in another bowl and mix together until combined.
  3. Fold in the egg whites gently so the mixture stays light and fluffy.
  4. Heat a frying pan or crepe pan over a medium heat and wipe with some kitchen paper and some vegetable oil or butter.
  5. Pour large tablespoons of the mixture into the pan. Leave for around two minutes then flip over and cook for one minute on the other side.
  6. Serve with your favourite topping – we served ours with a blueberry compote made from a couple of handfuls of blueberries, heated with a spoonful of water and left for a couple of minutes to bubble, then topped with ricotta and grated lemon zest.

 

Lowra is a primary teacher from Scotland.

She shares her healthy recipes on her Instagram account Lowra’s Healthy Recipes and on her new YouTube channel where you can watch her cooking a variety of recipes at home with her family.

 

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