NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 scoop vanilla protein powder

0.13 cup oat flour

0.5 tsp baking powder

0.25 tsp sea salt

0.5 cup fresh blueberries

0.5 tbsp pure maple syrup

0.5 tsp avocado oil

PREPARATION

• 1

  In a medium bowl, whisk together the ricotta cheese, egg whites, and vanilla protein powder until smooth.

• 2

  Stir in the oat flour, baking powder, and sea salt until just combined into a thick batter.

• 3

  Gently fold in the fresh blueberries using a spatula to avoid crushing them.

• 4

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

• 5

  Pour 1/4 cup portions of batter onto the skillet and cook until bubbles form on the surface and edges are set.

• 6

  Flip carefully and cook for another 2 minutes until the pancakes are golden and firm.

• 7

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