NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large Egg egg

0.13 cup oat flour

0.5 tsp baking powder

0.5 tsp vanilla extract

0.5 cup fresh blueberries

0 tsp coconut oil

0.25 cup nonfat plain Greek yogurt

0.5 tbsp pure maple syrup

0.13 tsp sea salt

0.13 tsp ground cinnamon

PREPARATION

• 1

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

• 2

  Add the oat flour, baking powder, sea salt, and cinnamon to the wet ingredients, stirring gently until a consistent batter forms.

• 3

  Carefully fold in half of the fresh blueberries, being mindful not to crush them so the batter remains clean.

• 4

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

• 5

  Ladle the batter into the skillet to form three or four medium pancakes, cooking for 3-4 minutes until bubbles appear on the surface and the edges look set.

• 6

  Flip the pancakes carefully and cook for an additional 2 minutes until both sides are beautifully golden brown and the center is cooked through.

• 7

  Transfer the pancakes to a plate and garnish with the remaining fresh blueberries, a dollop of Greek yogurt, and a drizzle of pure maple syrup.