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

0.5 cup Non-fat 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 ricotta cheese, liquid egg whites, and vanilla extract until smooth.

• 2

  Stir in the oat flour, baking powder, and sea salt until just combined, then gently fold in half of the blueberries.

• 3

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

• 4

  Pour the batter into the skillet to form three or four pancakes, topping each with the remaining blueberries.

• 5

  Cook for 3-4 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until golden brown.

• 6

  Serve the pancakes warm, topped with the Greek yogurt and a drizzle of pure maple syrup.