NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

1 large egg

0.75 cup egg whites

0.13 cup oat flour

0.5 cup fresh blueberries

0.5 tbsp pure maple syrup

0.5 tsp vanilla extract

0.5 tsp baking powder

0.25 tsp ground cinnamon

0.13 tsp sea salt

0.5 tsp coconut oil

PREPARATION

• 1

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

• 2

  Fold in the oat flour, baking powder, ground cinnamon, and sea salt, stirring until the dry ingredients are just incorporated.

• 3

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

• 4

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

• 5

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

• 6

  Carefully flip the pancakes and cook for another 2 minutes until they are golden brown and cooked through.

• 7

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