NUTRITION

SERVINGS

INGREDIENTS

0.75 cup liquid egg whites

0.25 cup part-skim ricotta cheese

0.5 cup nonfat plain Greek yogurt

0.25 cup oat flour

0.5 tsp baking powder

0.25 tsp ground cinnamon

0.5 cup fresh blueberries

1 tbsp pure maple syrup

1 tsp coconut oil

0.25 tsp vanilla extract

PREPARATION

• 1

  In a medium bowl, whisk together the liquid egg whites, ricotta cheese, Greek yogurt, and vanilla extract until the mixture is well combined and smooth.

• 2

  Stir in the oat flour, baking powder, and ground cinnamon until a thick, uniform batter forms.

• 3

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

• 4

  Pour the batter into the skillet to form three or four small pancakes, then gently press the fresh blueberries into the top of each pancake.

• 5

  Cook for 3 to 4 minutes until small bubbles form on the surface and the edges appear set.

• 6

  Carefully flip the pancakes and cook for an additional 2 minutes until they are golden brown and firm to the touch.

• 7

  Transfer the pancakes to a plate and serve immediately with a drizzle of pure maple syrup.