NUTRITION

SERVINGS

INGREDIENTS

0.33 cup Part-skim ricotta cheese

0.5 cup Egg whites

1 large Egg

0.25 cup Nonfat Greek yogurt

0.25 cup Oat flour

0.5 tsp Baking powder

0.25 tsp Vanilla extract

0.5 cup Fresh blueberries

0.5 tbsp Maple syrup

0.25 tsp Coconut oil

PREPARATION

• 1

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

• 2

  Add the oat flour and baking powder to the wet ingredients, stirring gently until just incorporated to keep the batter light.

• 3

  Gently fold in the fresh blueberries using a spatula to avoid crushing the fruit.

• 4

  Heat the coconut oil in a large non-stick skillet over medium-low heat until melted and shimmering.

• 5

  Ladle approximately 1/4 cup of batter per pancake onto the skillet, cooking for 3 to 4 minutes until small bubbles appear on the surface.

• 6

  Carefully flip the pancakes and cook for an additional 2 minutes until the edges are firm and the centers are golden brown.

• 7

  Plate the pancakes immediately and top with a drizzle of pure maple syrup.