NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

15 gram vanilla whey protein powder

3 large egg whites

1 large egg

2 tbsp coconut flour

0.5 tsp baking powder

0.25 tsp vanilla extract

0.5 cup fresh blueberries

1 tbsp pure maple syrup

1 tsp avocado oil

PREPARATION

• 1

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

• 2

  Sift the coconut flour, protein powder, and baking powder into the wet ingredients, stirring gently until just combined to maintain a light texture.

• 3

  Gently fold the fresh blueberries into the batter using a spatula, being careful not to crush them.

• 4

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

• 5

  Ladle 1/4 cup portions of the batter onto the skillet and cook for 3 to 4 minutes, or until small bubbles begin to form on the surface and the edges look set.

• 6

  Carefully flip the pancakes and cook for an additional 2 to 3 minutes until they are golden brown and cooked through.

• 7

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