NUTRITION

SERVINGS

INGREDIENTS

0.33 cup Part-skim ricotta cheese

0.75 cup Liquid egg whites

0.33 cup Oat flour

0.5 cup Fresh blueberries

1 tbsp Pure maple syrup

0.25 cup Plain nonfat Greek yogurt

0.5 tsp Vanilla extract

0.5 tsp Baking powder

0.13 tsp Sea salt

1 tsp Avocado oil

PREPARATION

• 1

  In a medium bowl, whisk together the part-skim ricotta cheese, liquid egg whites, and vanilla extract until the mixture is smooth.

• 2

  Add the oat flour, baking powder, and sea salt to the wet ingredients, stirring until just combined to maintain a light texture.

• 3

  Gently fold the fresh blueberries into the batter using a spatula to avoid crushing the fruit.

• 4

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

• 5

  Pour the batter onto the skillet in small increments and cook for 3-4 minutes until small bubbles form on the surface.

• 6

  Carefully flip the pancakes and cook for an additional 2 minutes until they are golden brown and cooked through.

• 7

  Plate the pancakes and top with the plain nonfat Greek yogurt and a drizzle of pure maple syrup.