NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Part-skim ricotta cheese

0.5 cup Liquid egg whites

1 large Egg

0.25 cup Oat flour

0.25 cup Non-fat Greek yogurt

0.25 cup Fresh blueberries

0.25 tbsp Pure maple syrup

0.5 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, liquid egg whites, whole egg, Greek yogurt, 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 with a spatula until just incorporated.

• 3

  Gently fold the fresh blueberries into the batter, taking care not to overmix or crush the berries.

• 4

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

• 5

  Ladle the batter onto the skillet using a 1/4 cup measure for each pancake, leaving space between them for easy flipping.

• 6

  Cook for 3 to 4 minutes until small bubbles form on the surface and the edges look set, then carefully flip the pancakes.

• 7

  Continue cooking for another 2 minutes until the pancakes are golden brown and cooked through.

• 8

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