NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Part-skim ricotta cheese

0.5 cup Egg whites

1 large Egg Egg

0.17 cup Oat flour

0.5 cup Fresh blueberries

0 tbsp Maple syrup

0.25 cup Nonfat plain Greek yogurt

0.5 tsp Vanilla extract

0.25 tsp Ground cinnamon

1 tsp Baking powder

0 tsp Coconut oil

PREPARATION

• 1

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

• 2

  Add the oat flour, baking powder, and cinnamon to the wet ingredients, stirring gently until just incorporated.

• 3

  Fold in half of the fresh blueberries into the batter.

• 4

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

• 5

  Pour the batter onto the skillet to form 3 to 4 pancakes, then press the remaining blueberries into the top of each pancake.

• 6

  Cook for 3-4 minutes until bubbles appear on the surface and the edges look set, then flip and cook for another 2 minutes until golden brown.

• 7

  Plate the pancakes and top with a dollop of Greek yogurt and a drizzle of maple syrup.