NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Part-skim ricotta cheese

0.5 cup Liquid egg whites

1 large Egg

0.25 cup Non-fat Greek yogurt

0.25 cup Oat flour

0.5 tsp Baking powder

0.25 tsp Vanilla extract

0.5 cup Fresh blueberries

0.5 tbsp Pure maple syrup

1 tsp Coconut oil

PREPARATION

• 1

  In a medium bowl, whisk together the ricotta, liquid egg whites, whole egg, Greek yogurt, and vanilla extract until the mixture is smooth and well-combined.

• 2

  Sift the oat flour and baking powder into the wet ingredients, stirring gently with a spatula until just incorporated to ensure the pancakes remain light and airy.

• 3

  Gently fold the fresh blueberries into the batter, taking care not to over-mix or crush the berries.

• 4

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

• 5

  Ladle the batter onto the skillet in 1/4 cup portions, leaving space between each pancake for easy flipping.

• 6

  Cook for 3 to 4 minutes until small bubbles form on the surface and the edges appear set and golden.

• 7

  Carefully flip the pancakes and cook for an additional 2 minutes until the centers are firm and the bottoms are browned.

• 8

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