NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

2 large egg whites

0.25 cup non-fat plain Greek yogurt

0.25 cup oat flour

0.5 scoop unflavored whey protein powder

0.5 tsp baking powder

0.25 tsp vanilla extract

0.13 tsp sea salt

0.5 cup fresh blueberries

1 tbsp pure maple syrup

0.5 tsp coconut oil

PREPARATION

• 1

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

• 2

  Add the oat flour, protein powder, baking powder, and sea salt to the wet ingredients, stirring gently until just incorporated.

• 3

  Fold in half of the fresh blueberries, being careful not to overmix the batter.

• 4

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

• 5

  Pour the batter onto the skillet to form three or four small pancakes, using about 2-3 tablespoons of batter for each.

• 6

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

• 7

  Cook for an additional 2-3 minutes on the second side until golden brown and firm to the touch.

• 8

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