Name: Blueberry ricotta pancakes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1/3 cup part-skim ricotta cheese; 4 large egg whites; 3 tbsp whey protein powder; 1/4 cup oat flour; 2 oz fresh blueberries; 1/2 tsp baking powder; 1/2 tsp vanilla extract; 4 olive oil cooking sprays; 2 1/4 tsp maple syrup

Nutrition

Per serving

472 calories

Protein: 45g; 39% of calories
Carbs: 48g; 41% of calories
Fat: 10g; 20% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 10 min

In a mixing bowl, whisk the ricotta, egg whites, and vanilla extract until well combined and smooth. Stir in the oat flour, protein powder, and baking powder until just combined, then gently fold in the blueberries.
Coat a nonstick skillet with cooking spray and set over medium-low heat. Pour the batter into four equal pancakes. Cook for 4 to 5 minutes until bubbles form on the surface and the edges look set.
Flip the pancakes carefully and cook for 3 to 4 minutes more until golden brown and the centers are firm to the touch. Done when firm to the touch.
Plate the pancakes and drizzle with the maple syrup.

Nutrition

Ingredients

Instructions

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