NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Liquid egg whites

0.25 cup Part-skim ricotta cheese

1 scoop Vanilla protein powder

0.25 cup Oat flour

0.5 tsp Baking powder

0.5 tsp Vanilla extract

0.5 cup Fresh blueberries

1 tsp Ghee

0.25 tsp Ground cinnamon

PREPARATION

• 1

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

• 2

  Add the vanilla protein powder, oat flour, baking powder, and ground cinnamon to the wet ingredients, stirring gently until just combined.

• 3

  Fold in half of the fresh blueberries, being careful not to over-mix the batter.

• 4

  Heat a large non-stick skillet over medium-low heat and add the ghee, swirling to coat the pan evenly.

• 5

  Pour the batter into the skillet to form three or four small pancakes and press the remaining blueberries into the top of each.

• 6

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