NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

1 cup liquid egg whites

0.13 cup oat flour

0.5 cup fresh blueberries

0.5 tbsp maple syrup

0.25 cup nonfat Greek yogurt

1 tsp vanilla extract

0.5 tsp baking powder

0.13 tsp sea salt

0 tsp avocado oil

PREPARATION

• 1

  In a medium 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; do not overmix the batter.

• 3

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

• 4

  Pour the batter into the skillet to form four pancakes, then immediately drop the fresh blueberries evenly onto the surface of each pancake.

• 5

  Cook for 3-4 minutes until small bubbles form on the edges and the bottom is golden brown.

• 6

  Carefully flip the pancakes and cook for an additional 2-3 minutes until cooked through.

• 7

  Plate the pancakes and top with a dollop of nonfat Greek yogurt and a drizzle of maple syrup.