NUTRITION

SERVINGS

INGREDIENTS

0.33 cup low-fat ricotta cheese

2 large eggs

0.5 cup liquid egg whites

0.25 cup oat flour

0.5 tsp baking powder

0.5 tsp vanilla extract

0.25 cup fresh blueberries

0.5 tsp pure maple syrup

0.25 tsp coconut oil

0.13 tsp sea salt

0.13 tsp ground cinnamon

PREPARATION

• 1

  In a medium bowl, whisk together the low-fat ricotta cheese, eggs, liquid egg whites, and vanilla extract until the mixture is smooth.

• 2

  Add the oat flour, baking powder, sea salt, and ground cinnamon to the wet ingredients and stir until just combined.

• 3

  Gently fold in the fresh blueberries using a spatula to avoid crushing the fruit.

• 4

  Heat a large non-stick skillet over medium heat and add the coconut oil to lightly coat the surface.

• 5

  Scoop approximately 1/4 cup of batter for each pancake onto the hot skillet, leaving space between them.

• 6

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

• 7

  Serve the pancakes warm topped with a light drizzle of pure maple syrup.