NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Low-fat ricotta cheese

0.5 cup Liquid egg whites

0.25 cup Non-fat plain Greek yogurt

0.25 cup Oat flour

0.5 scoop Vanilla protein powder

0.5 tsp Baking powder

0.25 tsp Vanilla extract

0.5 cup Fresh blueberries

1 tbsp Pure maple syrup

1 tsp Coconut oil

0.13 tsp Sea salt

PREPARATION

• 1

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

• 2

  Gently stir in the oat flour, vanilla protein powder, baking powder, and sea salt until a thick batter forms, being careful not to overmix.

• 3

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

• 4

  Ladle the batter into the skillet to form three or four pancakes, then immediately drop the fresh blueberries onto the surface of each pancake.

• 5

  Cook for 3-4 minutes until small bubbles form on the edges, then flip and cook for another 2 minutes until the centers are firm and golden.

• 6

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