NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Egg whites

0.25 cup Part-skim ricotta cheese

0.5 cup Nonfat plain Greek yogurt

0.5 scoop Vanilla whey protein powder

0.25 cup Oat flour

0.5 tsp Baking powder

0.5 cup Fresh blueberries

0.5 tbsp Maple syrup

1 tsp Vanilla extract

0.25 tsp Coconut oil

0.25 tsp Sea salt

PREPARATION

• 1

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

• 2

  Add the oat flour, protein powder, baking powder, and sea salt to the wet ingredients, stirring gently until just incorporated to keep the batter light.

• 3

  Gently fold in half of the fresh blueberries, taking care not to over-mix and crush the fruit.

• 4

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

• 5

  Ladle the batter into the skillet to form three or four pancakes, then press the remaining blueberries into the top of each pancake.

• 6

  Cook for 3-4 minutes until small bubbles appear on the surface and the edges look set.

• 7

  Carefully flip the pancakes and cook for an additional 2 minutes until golden brown and cooked through.

• 8

  Transfer to a plate and serve immediately with a drizzle of pure maple syrup.