NUTRITION

SERVINGS

INGREDIENTS

0.75 cup Liquid egg whites

0.5 cup Part-skim ricotta cheese

0.25 cup Oat flour

0.5 cup Fresh blueberries

1 tbsp Pure maple syrup

0.5 tsp Baking powder

0.5 tsp Vanilla extract

0.13 tsp Sea salt

1 tsp Coconut oil

PREPARATION

• 1

  In a medium mixing bowl, whisk together the liquid egg whites, ricotta cheese, 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 keep the batter light.

• 3

  Fold in the fresh blueberries carefully so they do not burst and discolor the batter.

• 4

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

• 5

  Pour the batter into the skillet to form three or four medium pancakes, leaving enough space between them for flipping.

• 6

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

• 7

  Carefully flip the pancakes and cook for another 2 to 3 minutes until they are golden brown and cooked through.

• 8

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