NUTRITION

SERVINGS

INGREDIENTS

0.33 cup part-skim ricotta cheese

0.75 cup liquid egg whites

1 large egg

0.25 cup oat flour

0.5 tsp baking powder

0.25 tsp vanilla extract

0.5 cup fresh blueberries

0.5 tbsp pure maple syrup

0 tsp coconut oil

0.25 cup nonfat plain Greek yogurt

PREPARATION

• 1

  In a medium mixing bowl, whisk together the ricotta cheese, liquid egg whites, whole egg, and vanilla extract until smooth.

• 2

  Add the oat flour and baking powder to the wet mixture, stirring gently until just combined to keep the batter airy.

• 3

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

• 4

  Pour the batter into the skillet to form four small pancakes, then evenly distribute the fresh blueberries onto the surface of each.

• 5

  Cook for 3 to 4 minutes until small bubbles appear on the edges, then flip and cook for another 2 minutes until golden brown.

• 6

  Transfer the pancakes to a plate and top with a dollop of Greek yogurt and a drizzle of pure maple syrup.