NUTRITION

SERVINGS

INGREDIENTS

1 cup Liquid egg whites

0.5 cup Nonfat Greek yogurt

0.25 cup Part-skim ricotta cheese

0.33 cup Oat flour

0.5 cup Fresh blueberries

1 tbsp Pure maple syrup

0.5 tsp Baking powder

0.25 tsp Ground cinnamon

0.5 tsp Vanilla extract

1 tsp Avocado oil

PREPARATION

• 1

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

• 2

  Add the oat flour, baking powder, and ground cinnamon to the wet ingredients, stirring gently until just incorporated without over-mixing.

• 3

  Heat the avocado oil in a large non-stick skillet or griddle over medium-low heat, ensuring the surface is evenly coated.

• 4

  Pour the batter onto the skillet in 1/4 cup increments to form pancakes, then immediately sprinkle the fresh blueberries onto the top of each pancake.

• 5

  Cook for 3 to 4 minutes until small bubbles begin to form on the surface and the edges appear set and slightly dry.

• 6

  Carefully flip each pancake and cook for an additional 2 to 3 minutes until the centers are cooked through and both sides are golden brown.

• 7

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