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

0.5 tbsp maple syrup

0.25 cup nonfat plain Greek yogurt

0.5 tsp baking powder

0.25 tsp sea salt

0.5 tsp vanilla extract

0 tsp coconut oil

PREPARATION

• 1

  In a large mixing bowl, whisk together the ricotta cheese, liquid egg whites, whole egg, 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 maintain a light texture.

• 3

  Carefully fold the fresh blueberries into the batter using a spatula.

• 4

  Heat the coconut 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 surface, cooking for 3-4 minutes until small bubbles appear on the top.

• 6

  Flip the pancakes carefully and cook for an additional 2 minutes until both sides are golden brown and the center is set.

• 7

  Transfer the pancakes to a plate and top with a dollop of Greek yogurt and a drizzle of pure maple syrup.