NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.25 cup liquid egg whites

1 scoop vanilla whey protein powder

2 tbsp oat flour

0.5 tsp baking powder

0.5 tsp vanilla extract

0.5 cup fresh blueberries

1 tbsp pure maple syrup

1 tsp avocado oil

0.25 cup nonfat Greek yogurt

PREPARATION

• 1

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

• 2

  Add the vanilla protein powder, oat flour, and baking powder to the wet ingredients, stirring gently until just incorporated without overmixing.

• 3

  Fold in half of the fresh blueberries into the batter.

• 4

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

• 5

  Pour the batter into the skillet to form three or four medium pancakes, then sprinkle the remaining blueberries onto the top of each pancake.

• 6

  Cook for approximately 3 to 4 minutes until small bubbles form on the surface, then carefully flip and cook for an additional 2 minutes until golden brown.

• 7

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