NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.25 cup non-fat plain Greek yogurt

1 ounce vanilla whey protein powder

2 tbsp oat flour

0.5 tsp baking powder

0.25 cup fresh blueberries

1 tsp coconut oil

1 tbsp pure maple syrup

0.25 tsp vanilla extract

1 pinch sea salt

PREPARATION

• 1

  In a medium bowl, whisk together the ricotta cheese, Greek yogurt, and vanilla extract until the mixture is smooth and creamy.

• 2

  Add the vanilla protein powder, oat flour, baking powder, and sea salt to the wet ingredients, stirring until just combined into a thick batter.

• 3

  Gently fold the fresh blueberries into the batter, being careful not to crush them.

• 4

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

• 5

  Spoon the batter into the skillet to form three medium-sized pancakes, smoothing the tops slightly with the back of the spoon.

• 6

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

• 7

  Cook for an additional 2 to 3 minutes until the pancakes are golden brown and firm to the touch.

• 8

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