NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Part-skim ricotta cheese

1 cup Egg whites

1 large Egg

2 tbsp Oat flour

0.25 tsp Baking powder

0.25 tsp Vanilla extract

0.25 cup Fresh blueberries

1 tbsp Pure maple syrup

1 tsp Avocado oil

PREPARATION

• 1

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

• 2

  Stir in the oat flour, baking powder, and vanilla extract, mixing until just incorporated to keep the batter light.

• 3

  Gently fold the fresh blueberries into the batter using a spatula.

• 4

  Heat a non-stick griddle or large skillet over medium-low heat and lightly coat with the avocado oil.

• 5

  Pour the batter onto the griddle in 1/4 cup increments, cooking for 3-4 minutes until small bubbles form on the surface.

• 6

  Carefully flip the pancakes and cook for an additional 2 minutes until golden brown and firm to the touch.

• 7

  Plate the pancakes and serve immediately with a drizzle of pure maple syrup.