NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

2 tbsp oat flour

0.75 scoop vanilla whey protein powder

0.25 cup fresh blueberries

1 tsp maple syrup

0.25 tsp baking powder

0.25 tsp ground cinnamon

0.25 tsp vanilla extract

1 tsp avocado oil

PREPARATION

• 1

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

• 2

  Add the oat flour, vanilla protein powder, baking powder, and ground cinnamon to the wet ingredients, stirring gently until just incorporated.

• 3

  Carefully fold the fresh blueberries into the batter using a spatula to keep them whole.

• 4

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

• 5

  Pour the batter into the skillet to form three equal-sized pancakes, leaving space between them.

• 6

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

• 7

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

• 8

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