NUTRITION

SERVINGS

INGREDIENTS

0.25 cup part-skim ricotta cheese

1 large egg

0.75 cup liquid egg whites

0.13 cup oat flour

0.5 tsp baking powder

0.5 tsp vanilla extract

0.13 tsp sea salt

0.5 cup fresh blueberries

0 tbsp pure maple syrup

0 tsp coconut oil

PREPARATION

• 1

  In a medium mixing bowl, whisk together the ricotta cheese, whole egg, liquid egg whites, 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 with a spatula until just incorporated; do not overmix.

• 3

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

• 4

  Ladle the batter onto the skillet to form three or four pancakes, then immediately sprinkle the fresh blueberries evenly over the top of each pancake.

• 5

  Cook for 3 to 4 minutes until small bubbles form on the surface and the edges appear set, then carefully flip the pancakes.

• 6

  Continue cooking for another 2 to 3 minutes until the pancakes are golden brown and cooked through.

• 7

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