NUTRITION

SERVINGS

INGREDIENTS

0.33 cup Part-skim ricotta cheese

0.75 cup Liquid egg whites

1 large Egg

0.33 cup Oat flour

0.5 cup Fresh blueberries

1 tbsp Pure maple syrup

0.25 cup Nonfat Greek yogurt

0.5 tsp Baking powder

0.25 tsp Vanilla extract

0.25 tsp Ground cinnamon

1 tsp Avocado oil

PREPARATION

• 1

  In a medium bowl, whisk together the part-skim ricotta, egg, liquid egg whites, 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 to keep the batter light.

• 3

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

• 4

  Ladle the batter into the skillet to form four pancakes, then sprinkle the fresh blueberries evenly over the top of each one.

• 5

  Cook for 3-4 minutes until small bubbles form on the surface, then carefully flip and cook for another 2 minutes until the pancakes are golden brown.

• 6

  Serve the pancakes warm, topped with a dollop of Greek yogurt and a drizzle of pure maple syrup for a balanced and satisfying breakfast.