NUTRITION

SERVINGS

INGREDIENTS

0.25 cup part-skim ricotta cheese

0.75 cup liquid egg whites

1 large egg

0.25 cup oat flour

0.5 cup fresh blueberries

0.25 tbsp maple syrup

0.25 cup nonfat plain Greek yogurt

0.5 tsp baking powder

0.25 tsp vanilla extract

0.13 tsp sea salt

0.25 tsp coconut oil

PREPARATION

• 1

  In a large 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, and sea salt to the wet ingredients, stirring gently until just incorporated to keep the batter light.

• 3

  Gently fold the fresh blueberries into the batter using a spatula to ensure they are evenly distributed.

• 4

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

• 5

  Pour the batter into the skillet to form small pancakes and cook for approximately 3 to 4 minutes per side until they are golden brown and set in the center.

• 6

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