NUTRITION

SERVINGS

INGREDIENTS

0.5 cup low-fat ricotta cheese

0.5 cup liquid egg whites

2 tbsp 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 coconut oil

1 tbsp maple syrup

0.13 tsp sea salt

PREPARATION

• 1

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

• 2

  Add the vanilla protein powder, oat flour, baking powder, and sea salt to the wet ingredients, stirring until just combined.

• 3

  Gently fold the fresh blueberries into the batter, being careful not to over-mix so the pancakes stay light.

• 4

  Heat the coconut oil in a large non-stick skillet or griddle over medium-low heat.

• 5

  Scoop the batter onto the skillet to form three or four pancakes, cooking until small bubbles form on the surface.

• 6

  Carefully flip each pancake and cook for another 2 minutes until they are golden brown and cooked through.

• 7

  Serve the pancakes immediately, topped with a drizzle of pure maple syrup.