NUTRITION

SERVINGS

INGREDIENTS

0.5 cup low-fat ricotta cheese

1 cup egg whites

0.25 cup oat flour

0.5 cup fresh blueberries

0.5 tbsp pure maple syrup

0.5 tsp vanilla extract

1 tsp baking powder

0.13 tsp sea salt

0 tsp coconut oil

PREPARATION

• 1

  In a large mixing bowl, whisk together the low-fat ricotta cheese, egg whites, 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 keep the batter light.

• 3

  Gently fold the fresh blueberries into the batter using a spatula, being careful not to overmix or crush the berries.

• 4

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

• 5

  Pour the batter onto the skillet in 1/4 cup increments, cooking for 3-4 minutes until small bubbles form on the surface and the edges look set.

• 6

  Carefully flip each pancake and cook for an additional 2-3 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.