NUTRITION

SERVINGS

INGREDIENTS

0.25 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.25 cup oat flour

0.25 cup fresh blueberries

1 tsp maple syrup

0.25 cup nonfat plain Greek yogurt

0.5 tsp vanilla extract

0.5 tsp baking powder

0.25 tsp ground cinnamon

0.25 tsp avocado oil

PREPARATION

• 1

  In a medium bowl, whisk the ricotta cheese, egg whites, whole egg, and vanilla extract until the mixture is smooth and combined.

• 2

  Add the oat flour, baking powder, and cinnamon to the wet ingredients, stirring until just incorporated.

• 3

  Gently fold half of the fresh blueberries into the batter.

• 4

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

• 5

  Pour the batter into the skillet to form three large pancakes, pressing the remaining blueberries into the top of each.

• 6

  Cook for 4-5 minutes until the edges are set and bubbles appear, then carefully flip and cook for 2-3 minutes until golden brown.

• 7

  Serve the pancakes warm, topped with a dollop of Greek yogurt and a drizzle of maple syrup.