NUTRITION

SERVINGS

INGREDIENTS

0.33 cup part-skim ricotta cheese

0.5 cup egg whites

1 large egg

0.25 cup oat flour

0.5 scoop vanilla protein powder

0.5 tsp baking powder

0.25 tsp sea salt

0.5 cup fresh blueberries

0.5 tbsp pure maple syrup

1 tsp avocado oil

PREPARATION

• 1

  In a medium mixing bowl, whisk together the ricotta cheese, egg whites, and whole egg until the mixture is smooth and well-combined.

• 2

  Stir in the oat flour, protein powder, baking powder, and sea salt, mixing until just incorporated without overworking the batter.

• 3

  Gently fold in the fresh blueberries using a spatula to distribute them evenly.

• 4

  Heat a large non-stick skillet over medium-low heat and lightly coat the surface with avocado oil.

• 5

  Pour approximately 1/4 cup of batter for each pancake onto the skillet, leaving space between them.

• 6

  Cook for 3 to 4 minutes until small bubbles begin to form on the surface and the edges appear set.

• 7

  Carefully flip the pancakes and cook for an additional 2 minutes until golden brown and firm to the touch.

• 8

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