NUTRITION

SERVINGS

INGREDIENTS

0.5 cup liquid egg whites

0.5 cup part-skim ricotta cheese

0.5 cup non-fat plain Greek yogurt

0.25 cup oat flour

0.5 cup fresh blueberries

1 tbsp pure maple syrup

1 tsp coconut oil

0.5 tsp baking powder

0.25 tsp vanilla extract

0.13 tsp sea salt

PREPARATION

• 1

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

• 2

  Whisk in the oat flour, baking powder, and sea salt until the batter is uniform, being careful not to overmix.

• 3

  Gently fold in half of the fresh blueberries using a spatula to keep the batter light and airy.

• 4

  Heat the coconut oil in a large non-stick skillet over medium-low heat until melted and the pan is evenly coated.

• 5

  Scoop the batter onto the skillet to form three or four pancakes and cook until small bubbles begin to form on the surface and the edges look set.

• 6

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

• 7

  Serve the pancakes warm, topped with the remaining fresh blueberries and a drizzle of pure maple syrup.