NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Part-skim ricotta cheese

0.25 cup Liquid egg whites

1 scoop Unflavored whey protein powder

2 tbsp Oat flour

0.5 tsp Baking powder

0.5 tsp Vanilla extract

0.5 cup Fresh blueberries

1 tsp Ghee

1 tbsp Pure maple syrup

1 pinch Sea salt

PREPARATION

• 1

  In a medium mixing bowl, whisk together the part-skim ricotta, liquid egg whites, and vanilla extract until the mixture is smooth.

• 2

  Add the unflavored whey protein powder, oat flour, baking powder, and a pinch of sea salt to the wet ingredients, stirring until just combined.

• 3

  Gently fold the fresh blueberries into the batter, taking care not to overmix.

• 4

  Heat a non-stick skillet over medium-low heat and melt the ghee to coat the surface.

• 5

  Pour the batter into the skillet to form three or four small pancakes, cooking for 3-4 minutes until bubbles form on the surface.

• 6

  Carefully flip the pancakes and cook for another 2-3 minutes until they are golden brown and firm to the touch.

• 7

  Plate the pancakes and finish with a drizzle of pure maple syrup before serving.