NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Fat-free ricotta cheese

0.75 cup Egg whites

0.25 cup Oat flour

0.25 cup Nonfat Greek yogurt

0.5 cup Fresh blueberries

0.5 tbsp Pure maple syrup

0.5 tsp Vanilla extract

0.5 tsp Baking powder

0.13 tsp Sea salt

0 tsp Coconut oil

PREPARATION

• 1

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

• 2

  Sift in the oat flour, baking powder, and sea salt, then gently fold the dry ingredients into the wet mixture until just incorporated.

• 3

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

• 4

  Scoop approximately 0.25 cup of batter onto the griddle for each pancake, then sprinkle a handful of fresh blueberries onto the top of each one.

• 5

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

• 6

  Plate the pancakes in a stack and finish with a drizzle of pure maple syrup before serving warm.