NUTRITION

SERVINGS

INGREDIENTS

0.25 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.25 cup oat flour

0.5 cup fresh blueberries

1 tsp pure maple syrup

0.25 cup nonfat plain Greek yogurt

0.5 tsp baking powder

0.5 tsp vanilla extract

0.13 tsp sea salt

0.25 tsp coconut oil

PREPARATION

• 1

  In a medium bowl, whisk together the ricotta cheese, liquid egg whites, whole egg, 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 in the fresh blueberries using a spatula to ensure they are evenly distributed throughout the batter without breaking.

• 4

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

• 5

  Ladle the batter onto the skillet to form small pancakes and cook for 3 to 4 minutes per side until they are golden brown and firm to the touch.

• 6

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