Name: Blueberry Ricotta Pancakes with Maple Syrup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Ingredients: 0.33 cup part-skim ricotta cheese; 0.5 cup liquid egg whites; 1 large egg; 0.25 cup oat flour; 0.5 cup fresh blueberries; 0.5 cup non-fat Greek yogurt; 0.5 tbsp pure maple syrup; 0.5 tsp vanilla extract; 0.5 tsp baking powder; 0.25 tsp coconut oil; 0.13 tsp sea salt; 0.25 tsp lemon zest

Nutrition

Per serving

549 calories

Protein: 46g; 32% of calories
Carbs: 55g; 39% of calories
Fat: 18g; 28% of calories

Instructions

Prep 10 min · Cook 10 min

In a medium bowl, whisk together the ricotta cheese, whole egg, egg whites, vanilla extract, and lemon zest until the mixture is smooth and well combined.
Add the oat flour, baking powder, and sea salt to the wet ingredients, stirring gently until just incorporated.
Gently fold in half of the fresh blueberries, taking care not to crush them.
Heat a large non-stick skillet over medium-low heat and lightly coat the surface with coconut oil.
Pour the batter onto the skillet in small circles to form pancakes, cooking for approximately 3 to 4 minutes until bubbles appear on the surface and the edges look set.
Carefully flip each pancake and cook for an additional 2 to 3 minutes until they are golden brown and cooked through.
Serve the pancakes immediately, topped with the remaining fresh blueberries, a dollop of Greek yogurt, and a drizzle of pure maple syrup.

Nutrition

Ingredients

Instructions

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