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

0.5 tbsp maple syrup

1 tsp baking powder

0.5 tsp vanilla extract

0.13 tsp sea salt

1 tsp avocado oil

PREPARATION

• 1

  In a large mixing bowl, whisk together the part-skim ricotta cheese, liquid egg whites, and vanilla extract until the mixture is smooth and well combined.

• 2

  Add the oat flour, baking powder, and sea salt to the wet ingredients, stirring gently until just incorporated to keep the batter light.

• 3

  Fold the fresh blueberries into the batter using a rubber spatula, being careful not to overmix.

• 4

  Heat the avocado oil in a large non-stick skillet or griddle over medium-low heat.

• 5

  Ladle approximately 1/4 cup of batter per pancake onto the hot skillet, leaving space between them.

• 6

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

• 7

  Flip the pancakes carefully and cook for an additional 2 to 3 minutes until the other side is golden brown and the center is cooked through.

• 8

  Serve the warm pancakes immediately with a drizzle of pure maple syrup.