NUTRITION

SERVINGS

INGREDIENTS

0.25 cup part-skim ricotta cheese

0.75 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 non-fat Greek yogurt

0.5 tsp baking powder

0.25 tsp vanilla extract

0.13 tsp sea salt

0.25 tsp coconut oil

PREPARATION

• 1

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

• 2

  Gently fold in the oat flour, baking powder, and sea salt until a consistent batter forms, being careful not to overmix.

• 3

  Heat a non-stick skillet over medium-low heat and lightly coat the surface with coconut oil.

• 4

  Pour the batter into the skillet to form small pancakes and immediately sprinkle several fresh blueberries onto the surface of each.

• 5

  Cook for 3 to 4 minutes until bubbles begin to form on the edges, then flip and cook for another 2 minutes until the pancakes are fluffy and golden brown.

• 6

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