NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Part-skim ricotta cheese

0.5 cup Non-fat Greek yogurt

0.5 cup Liquid egg whites

0.33 cup Oat flour

0.5 tsp Baking powder

0.25 tsp Sea salt

0.5 tsp Vanilla extract

0.5 cup Fresh blueberries

0.5 tbsp Maple syrup

0.5 tsp Avocado oil

PREPARATION

• 1

  In a medium mixing bowl, whisk together the part-skim ricotta cheese, non-fat Greek yogurt, liquid egg whites, and vanilla extract until the mixture is smooth and well-incorporated.

• 2

  Add the oat flour, baking powder, and sea salt to the wet ingredients, stirring gently with a spatula until just combined; do not overmix.

• 3

  Gently fold in half of the fresh blueberries into the batter.

• 4

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

• 5

  Using a 1/4 cup measuring cup, scoop the batter onto the skillet to form four to five pancakes.

• 6

  Cook for 3-4 minutes until small bubbles begin to form on the surface and the edges look set.

• 7

  Carefully flip the pancakes and cook for an additional 2-3 minutes until the other side is golden brown and the center is cooked through.

• 8

  Transfer the pancakes to a plate and top with the remaining fresh blueberries and a drizzle of pure maple syrup.