NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Part-skim ricotta cheese

0.75 cup Liquid egg whites

3 tbsp Oat flour

0.5 scoop Vanilla protein powder

0.25 cup Fresh blueberries

1 tbsp Pure maple syrup

0.5 tsp Vanilla extract

0.25 tsp Ground cinnamon

1 tsp Avocado oil

PREPARATION

• 1

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

• 2

  Sift the oat flour, vanilla protein powder, and ground cinnamon into the wet ingredients, stirring gently until just incorporated.

• 3

  Carefully fold the fresh blueberries into the batter using a spatula to keep them whole.

• 4

  Heat the avocado oil in a large non-stick skillet over medium-low heat.

• 5

  Ladle the batter into the skillet to form three or four small pancakes, ensuring they have space to spread.

• 6

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

• 7

  Flip the pancakes carefully and cook for an additional 2 to 3 minutes until golden brown and cooked through.

• 8

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