NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Low-fat ricotta cheese

0.5 cup Liquid egg whites

0.5 scoop Vanilla protein powder

0.25 cup Oat flour

1 tsp Baking powder

1 tsp Vanilla extract

0.5 cup Fresh blueberries

0 tsp Coconut oil

0 tbsp Pure maple syrup

PREPARATION

• 1

  In a medium mixing bowl, whisk together the low-fat ricotta cheese, liquid egg whites, and vanilla extract until the mixture is smooth and well combined.

• 2

  Add the vanilla protein powder, oat flour, and baking powder to the wet ingredients, stirring gently until just incorporated to avoid over-mixing.

• 3

  Carefully fold in the fresh blueberries using a spatula so they are evenly distributed throughout the batter.

• 4

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

• 5

  Pour the batter onto the griddle in 1/4 cup increments, cooking for 3-4 minutes until small bubbles form on the surface and the edges appear set.

• 6

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

• 7

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