NUTRITION

SERVINGS

INGREDIENTS

0.5 cup egg whites

0.25 cup part-skim ricotta cheese

30 gram vanilla protein powder

0.25 cup oat flour

0.5 tsp baking powder

0.25 tsp ground cinnamon

0.5 cup fresh blueberries

1 tsp coconut oil

2 tbsp plain nonfat Greek yogurt

1 tsp maple syrup

PREPARATION

• 1

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

• 2

  Add the vanilla protein powder, oat flour, baking powder, and ground cinnamon to the bowl and stir until a smooth batter forms.

• 3

  Gently fold in half of the fresh blueberries, taking care not to crush them so the batter remains clean.

• 4

  Heat the coconut oil in a large non-stick skillet over medium-low heat until melted and shimmering.

• 5

  Ladle the batter into the skillet to form three medium-sized pancakes, leaving space between each.

• 6

  Cook for 3 to 4 minutes until small bubbles appear on the surface, then flip and cook for an additional 2 minutes until golden brown.

• 7

  Transfer the pancakes to a plate and garnish with the Greek yogurt, the remaining fresh blueberries, and a drizzle of maple syrup.