NUTRITION

SERVINGS

INGREDIENTS

0.5 cup fat-free ricotta cheese

0.5 cup egg whites

15 gram vanilla protein powder

0.33 cup oat flour

0.5 cup fresh blueberries

1 tablespoon maple syrup

1 teaspoon vanilla extract

1 teaspoon baking powder

0.5 teaspoon ground cinnamon

1 teaspoon avocado oil

PREPARATION

• 1

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

• 2

  Stir in the oat flour, vanilla protein powder, baking powder, and ground cinnamon until a thick batter forms.

• 3

  Gently fold in half of the fresh blueberries to keep them intact.

• 4

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

• 5

  Ladle the batter onto the skillet to form pancakes, then press the remaining blueberries into the top of each.

• 6

  Cook for 3 to 4 minutes until the edges are set and bubbles appear, then flip and cook for another 2 minutes.

• 7

  Serve the warm pancakes immediately with a drizzle of maple syrup.