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

0.25 cup oat flour

0.5 tsp baking powder

0.25 tsp vanilla extract

1 tsp avocado oil

0.25 cup fresh blueberries

1 tbsp maple syrup

PREPARATION

• 1

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

• 2

  Add the oat flour, vanilla protein powder, and baking powder to the wet ingredients, stirring gently until just incorporated to keep the batter light.

• 3

  Gently fold in half of the fresh blueberries, being careful not to over-mix and crush the fruit.

• 4

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

• 5

  Pour the batter onto the skillet to form three or four medium-sized pancakes, leaving space between them.

• 6

  Press the remaining blueberries into the top of each pancake while the first side cooks.

• 7

  Cook for 3 to 4 minutes until small bubbles begin to form on the surface and the edges look set, then carefully flip.

• 8

  Cook for an additional 2 minutes until the pancakes are golden brown and cooked through.

• 9

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