NUTRITION

SERVINGS

INGREDIENTS

0.25 cup Part-skim ricotta cheese

0.5 cup Liquid egg whites

1 large Egg

0.33 cup Oat flour

0.5 cup Fresh blueberries

1 tbsp Pure maple syrup

0.5 cup Nonfat plain Greek yogurt

0.5 tsp Baking powder

0.5 tsp Vanilla extract

0.13 tsp Sea salt

1 tsp Coconut oil

PREPARATION

• 1

  In a medium bowl, whisk together the part-skim ricotta, 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; be careful not to overmix the batter.

• 3

  Heat a large non-stick skillet or griddle over medium-low heat and add the coconut oil to lightly coat the surface.

• 4

  Pour the batter onto the skillet in four equal portions to form pancakes, then immediately sprinkle the fresh blueberries evenly over the top of each pancake.

• 5

  Cook for 3 to 4 minutes until small bubbles form on the surface and the edges appear set, then carefully flip and cook for another 2 minutes until golden brown.

• 6

  Transfer the pancakes to a plate and top with a generous dollop of nonfat plain Greek yogurt and a drizzle of pure maple syrup before serving warm.