Name: Blueberry Ricotta Pancakes with Maple Syrup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Ingredients: 0.5 cup part-skim ricotta cheese; 0.5 cup nonfat Greek yogurt; 1 large egg; 2 large egg whites; 0.25 cup dry oat flour; 0.5 cup raw blueberries; 0.5 tbsp maple syrup; 0.25 tsp avocado oil; 0.25 tsp baking powder; 0.25 tsp vanilla extract; 0.13 tsp sea salt

Nutrition

Per serving

552 calories

Protein: 44g; 31% of calories
Carbs: 53g; 38% of calories
Fat: 19g; 30% of calories

Instructions

Prep 10 min · Cook 10 min

In a medium mixing bowl, combine the part-skim ricotta cheese, half of the Greek yogurt (0.25 cup), the whole egg, egg whites, and vanilla extract. Whisk until the mixture is smooth and well-incorporated.
Add the dry oat flour, baking powder, and sea salt to the wet ingredients. Gently stir with a spatula until just combined, being careful not to over-mix.
Carefully fold in the raw blueberries so they are evenly distributed throughout the batter.
Heat a large non-stick skillet or griddle over medium-low heat and lightly coat with the avocado oil.
Pour the batter onto the skillet to form three or four medium pancakes. Cook for 3-4 minutes, or until small bubbles form on the surface and the edges look set.
Carefully flip the pancakes and cook for an additional 2-3 minutes until they are golden brown and cooked through.
Plate the pancakes and top with the remaining 0.25 cup of Greek yogurt and a drizzle of pure maple syrup.

Nutrition

Ingredients

Instructions

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