NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Ricotta cheese

0.5 cup Liquid egg whites

0.25 cup Oat flour

0.5 scoop Vanilla protein powder

0.25 cup Fresh blueberries

1 tsp Pure maple syrup

0.5 tsp Baking powder

0.25 tsp Vanilla extract

1 tsp Coconut oil

PREPARATION

• 1

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

• 2

  Add the oat flour, vanilla protein powder, and baking powder to the wet ingredients and stir until just combined, being careful not to overmix the batter.

• 3

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

• 4

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

• 5

  Pour the batter into the skillet to form three or four medium-sized pancakes.

• 6

  Cook for 3 to 4 minutes until small bubbles form on the surface and the edges look set, then flip and cook for another 2 minutes until golden brown.

• 7

  Transfer the pancakes to a plate and top with the remaining fresh blueberries and a drizzle of pure maple syrup before serving.