NUTRITION

SERVINGS

INGREDIENTS

0.25 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.25 cup nonfat Greek yogurt

0.13 cup oat flour

0.5 tsp baking powder

0.5 tsp vanilla extract

0.5 cup fresh blueberries

0.5 tbsp pure maple syrup

0.25 tsp coconut oil

PREPARATION

• 1

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

• 2

  Gently stir in the oat flour and baking powder until just incorporated, taking care not to over-mix the batter to keep the pancakes light.

• 3

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

• 4

  Pour the batter into the skillet to form three or four pancakes, then sprinkle the fresh blueberries evenly over the top of each while the bottom sets.

• 5

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

• 6

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