NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Part-skim ricotta cheese

0.5 cup Egg whites

1 large Egg

0.25 cup Oat flour

0.25 cup Non-fat Greek yogurt

0.5 cup Fresh blueberries

1 tsp Pure maple syrup

0.5 tsp Avocado oil

0.5 tsp Baking powder

0.25 tsp Vanilla extract

0.13 tsp Sea salt

PREPARATION

• 1

  In a large mixing bowl, whisk together the part-skim ricotta, egg whites, whole egg, Greek yogurt, and vanilla extract until the mixture is smooth and well-incorporated.

• 2

  Gently fold in the oat flour, baking powder, and sea salt using a spatula until just combined, ensuring you do not overwork the batter.

• 3

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

• 4

  Ladle approximately 1/4 cup of batter for each pancake onto the skillet, then evenly sprinkle the fresh blueberries onto the top of each pancake.

• 5

  Cook for 3 to 4 minutes until the edges are set and small bubbles appear on the surface, then carefully flip and cook for an additional 2 minutes until golden brown and cooked through.

• 6

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