NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.25 cup oat flour

0.5 cup fresh blueberries

0.25 tbsp maple syrup

0.25 cup non-fat Greek yogurt

0.5 tsp baking powder

0.25 tsp vanilla extract

0.25 tsp coconut oil

0.13 tsp sea salt

PREPARATION

• 1

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

• 2

  Sift in the oat flour, baking powder, and sea salt, then gently fold the dry ingredients into the wet mixture using a spatula until just combined.

• 3

  Carefully fold in the fresh blueberries, being mindful not to overwork the batter.

• 4

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

• 5

  Ladle the batter onto the skillet to form medium-sized pancakes and cook for 3 to 4 minutes until small bubbles appear on the surface.

• 6

  Flip the pancakes carefully and cook for an additional 2 to 3 minutes until the centers are set and the outside is lightly browned.

• 7

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