Name: Blueberry ricotta pancakes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1/2 cup part-skim ricotta cheese; 3 large egg whites; 2 tbsp unflavored whey protein powder; 1/3 cup oat flour; 1.5 oz blueberries; 1/2 tsp baking powder; 3/4 tsp vanilla extract; 1/4 tsp salt; 1/2 tsp lemon zest, finely grated; 8 olive oil cooking sprays

Nutrition

Per serving

466 calories

Protein: 41g; 36% of calories
Carbs: 43g; 38% of calories
Fat: 13g; 27% of calories

Instructions

Prep 15 min · Cook 10 min

In a medium bowl, whisk together the ricotta cheese, egg whites, vanilla extract, and lemon zest until the mixture is smooth and well combined.
Add most of the oat flour, the protein powder, baking powder, and salt, whisking until just combined. Gently fold in most of the blueberries. Let the batter rest for 5 minutes to allow the flour and protein to hydrate. The batter should be thick and spoonable; if it seems thin, stir in the rest of the oat flour.
Heat a 12-inch nonstick skillet over medium-low heat and coat with cooking spray. Spoon about 1/4 cup of batter per pancake to form four mounds, working in two batches if needed to avoid crowding. Cook for 4 to 5 minutes until bubbles form and the edges look set. Flip carefully and cook for 3 minutes more. Re-spray the pan between batches. Done when golden brown and set in the center.
Stack the warm pancakes on a plate and top with any remaining blueberries.

Nutrition

Ingredients

Instructions

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