NUTRITION

SERVINGS

INGREDIENTS

0.13 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large Egg egg

0.25 cup oat flour

0.75 cup nonfat plain Greek yogurt

0.5 cup fresh blueberries

0.5 tbsp maple syrup

0.5 tsp baking powder

0.25 tsp vanilla extract

0.13 tsp sea salt

0.5 tsp coconut oil

PREPARATION

• 1

  In a large bowl, whisk together the ricotta cheese, liquid egg whites, whole egg, 0.5 cup of the Greek yogurt, and vanilla extract until the mixture is smooth and creamy.

• 2

  Gently stir in the oat flour, baking powder, and sea salt until just combined, being careful not to overwork the batter to maintain a light texture.

• 3

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

• 4

  Ladle the batter onto the skillet in 1/4 cup portions and immediately press several fresh blueberries into the top of each pancake.

• 5

  Cook for 3 to 4 minutes until small bubbles form on the surface, then flip and cook for an additional 2 minutes until the pancakes are golden brown and firm.

• 6

  Stack the warm pancakes on a plate, top with the remaining 0.25 cup of Greek yogurt, and finish with a drizzle of maple syrup.