NUTRITION

SERVINGS

INGREDIENTS

0.25 cup part-skim ricotta cheese

0.75 cup nonfat Greek yogurt

1 large egg

2 large egg whites

0.25 cup oat flour

0.5 cup fresh blueberries

0.5 tbsp pure maple syrup

0.5 tsp vanilla extract

0.25 tsp baking powder

0.13 tsp sea salt

0.25 tsp coconut oil

PREPARATION

• 1

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

• 2

  Sift the oat flour, baking powder, and sea salt into the wet ingredients, stirring gently with a spatula until just incorporated to keep the batter light.

• 3

  Gently fold the fresh blueberries into the batter, taking care not to overmix or break the berries.

• 4

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

• 5

  Ladle approximately 1/4 cup of batter per pancake onto the skillet, leaving space between them for easy flipping.

• 6

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

• 7

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

• 8

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