NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Part-skim ricotta cheese

1 cup Liquid egg whites

0.25 cup Oat flour

0.5 cup Fresh blueberries

0.5 tbsp Pure maple syrup

1 tsp Vanilla extract

0.5 tsp Ground cinnamon

1 tsp Baking powder

0.5 tsp Avocado oil

PREPARATION

• 1

  In a medium bowl, whisk together the part-skim ricotta cheese, liquid egg whites, and vanilla extract until the mixture is smooth and well combined.

• 2

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

• 3

  Gently fold the fresh blueberries into the batter using a spatula.

• 4

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

• 5

  Pour the batter into the skillet to form four equal-sized pancakes, leaving space between each.

• 6

  Cook for 3 to 4 minutes until small bubbles appear on the surface and the edges look set.

• 7

  Carefully flip the pancakes and cook for an additional 2 to 3 minutes until golden brown and cooked through.

• 8

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