NUTRITION

SERVINGS

INGREDIENTS

0.33 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.25 cup oat flour

0.25 cup fresh blueberries

0.5 tbsp maple syrup

0.25 cup nonfat plain Greek yogurt

0.25 tsp baking powder

0.25 tsp vanilla extract

0.25 tsp coconut oil

0.13 tsp sea salt

PREPARATION

• 1

  In a large mixing bowl, whisk together the part-skim 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, and sea salt to the wet ingredients, stirring gently until just incorporated to keep the batter light.

• 3

  Carefully fold the fresh blueberries into the batter using a spatula to avoid crushing them.

• 4

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

• 5

  Ladle approximately 1/4 cup of batter per pancake onto the hot skillet, cooking for 3 to 4 minutes until small bubbles form on the surface and the edges appear set.

• 6

  Flip the pancakes carefully and cook for an additional 2 minutes until the other side is golden brown and the centers are cooked through.

• 7

  Transfer the pancakes to a plate and serve immediately topped with a dollop of nonfat plain Greek yogurt and a drizzle of maple syrup.