NUTRITION

SERVINGS

INGREDIENTS

0.33 cup Part-skim ricotta cheese

0.5 cup Liquid egg whites

1 large egg

0.5 cup Plain non-fat Greek yogurt

0.25 cup Oat flour

0.5 tsp Baking powder

0.25 tsp Vanilla extract

0.5 cup Fresh blueberries

1 tsp Coconut oil

1 tsp Pure maple syrup

0.13 tsp Sea salt

PREPARATION

• 1

  In a large mixing bowl, whisk together the ricotta cheese, liquid egg whites, whole egg, Greek yogurt, 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 until just incorporated to keep the batter light.

• 3

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

• 4

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

• 5

  Ladle the batter onto the skillet to form small pancakes, cooking for approximately 3 to 4 minutes until small bubbles appear on the surface.

• 6

  Carefully flip the pancakes and cook for an additional 2 minutes until they are golden brown and set in the middle.

• 7

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