NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.5 scoop vanilla protein powder

2 tbsp oat flour

0.5 tsp baking powder

0.25 tsp vanilla extract

0.5 cup fresh blueberries

1 tbsp maple syrup

0.5 tsp coconut oil

PREPARATION

• 1

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

• 2

  Gently fold in the oat flour, vanilla protein powder, and baking powder, stirring just until the dry ingredients are incorporated into the wet base.

• 3

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

• 4

  Pour the batter into the skillet to form four pancakes, then evenly distribute the fresh blueberries onto the top of each pancake.

• 5

  Cook for 3 to 4 minutes until small bubbles begin to form on the surface, then flip and cook for another 2 minutes until the pancakes are springy and golden.

• 6

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