NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

22 gram vanilla whey protein powder

0.25 cup oat flour

0.5 tsp baking powder

0.25 tsp vanilla extract

0.5 cup fresh blueberries

1 tsp coconut oil

1 tbsp pure maple syrup

PREPARATION

• 1

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

• 2

  Add the oat flour, vanilla whey protein powder, and baking powder to the wet ingredients, stirring until just combined.

• 3

  Gently fold the fresh blueberries into the batter using a spatula, being careful not to overmix.

• 4

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

• 5

  Pour the batter onto the skillet in 1/4-cup portions, cooking for approximately 3 to 4 minutes until bubbles form on the surface.

• 6

  Flip the pancakes carefully and cook for another 2 minutes until they are golden brown and firm to the touch.

• 7

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