NUTRITION

SERVINGS

INGREDIENTS

0.25 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.33 cup oat flour

0.5 cup nonfat Greek yogurt

0.5 cup fresh blueberries

1 tbsp pure maple syrup

1 tsp baking powder

0.5 tsp vanilla extract

0.13 tsp sea salt

1 tsp avocado oil

PREPARATION

• 1

  In a large mixing bowl, whisk together the whole egg, liquid egg whites, ricotta cheese, 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

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

• 4

  Ladle the batter into the skillet to form three or four small pancakes, then gently press the fresh blueberries into the top of each pancake.

• 5

  Cook for 3-4 minutes until small bubbles begin to form on the surface and the edges look set, then carefully flip and cook for another 2 minutes until golden brown.

• 6

  Plate the warm pancakes and top them with a generous dollop of nonfat Greek yogurt and a drizzle of pure maple syrup.