NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

0.5 cup non-fat plain Greek yogurt

0.25 cup oat flour

0.5 cup fresh blueberries

1 tbsp pure maple syrup

1 tsp avocado oil

0.5 tsp baking powder

0.5 tsp vanilla extract

0.13 tsp sea salt

PREPARATION

• 1

  In a large mixing bowl, whisk together the part-skim ricotta cheese, liquid egg whites, Greek yogurt, 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 maintain a light texture.

• 3

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

• 4

  Heat the avocado oil in a large non-stick skillet or griddle over medium-low heat.

• 5

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

• 6

  Carefully flip each pancake and cook for an additional 2 to 3 minutes until both sides are golden brown and the center is cooked through.

• 7

  Transfer the pancakes to a plate and serve immediately with a drizzle of pure maple syrup.