NUTRITION

SERVINGS

INGREDIENTS

0.33 cup part-skim ricotta cheese

0.75 cup liquid egg whites

0.25 cup oat flour

0.25 cup plain nonfat Greek yogurt

0.5 cup fresh blueberries

0.5 tbsp pure maple syrup

1 tsp baking powder

0.5 tsp vanilla extract

0.13 tsp sea salt

0.5 tsp coconut oil

PREPARATION

• 1

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

• 2

  Stir in the oat flour, baking powder, and sea salt, mixing until a thick batter forms.

• 3

  Gently fold in the fresh blueberries using a spatula, being careful not to crush the berries.

• 4

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

• 5

  Scoop 0.25 cup portions of the batter onto the skillet, cooking for 3 to 4 minutes until small bubbles appear on the surface.

• 6

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

• 7

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