NUTRITION

SERVINGS

INGREDIENTS

0.25 cup Ricotta cheese

0.5 cup Egg whites

0.13 cup Oat flour

30 grams Vanilla protein powder

0.5 tsp Baking powder

0.25 tsp Sea salt

0.5 tsp Vanilla extract

0.5 cup Blueberries

0.25 tsp Avocado oil

0.5 tbsp Maple syrup

PREPARATION

• 1

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

• 2

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

• 3

  Fold the fresh blueberries into the batter carefully to avoid crushing the fruit.

• 4

  Heat the avocado oil in a large non-stick skillet over medium-low heat, ensuring the surface is evenly coated.

• 5

  Ladle the batter into the skillet using a 1/4 cup measure for each pancake, leaving space between them.

• 6

  Cook for approximately 3 to 4 minutes until small bubbles appear on the surface and the edges look set.

• 7

  Carefully flip the pancakes and cook for an additional 2 minutes until both sides are golden brown and the center is cooked through.

• 8

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