NUTRITION

SERVINGS

INGREDIENTS

1 cup Liquid egg whites

0.25 cup Part-skim ricotta cheese

0.5 cup Non-fat plain Greek yogurt

0.25 cup Oat flour

0.5 cup Fresh blueberries

1 tbsp Pure maple syrup

0.5 tsp Vanilla extract

0.25 tsp Baking powder

0.25 tsp Ground cinnamon

1 tsp Coconut oil

PREPARATION

• 1

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

• 2

  Stir in the oat flour, baking powder, and ground cinnamon, mixing until just incorporated to maintain a light and airy texture.

• 3

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

• 4

  Pour the batter into the skillet to form four pancakes, then carefully press the fresh blueberries into the surface of each one.

• 5

  Cook for 3 to 4 minutes until small bubbles appear on the surface, then flip and cook for another 2 minutes until golden brown and firm.

• 6

  Plate the pancakes and drizzle with pure maple syrup before serving warm.