Name: Blueberry ricotta pancakes
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 1/3 cup part-skim ricotta cheese; 3 large egg whites; 1/4 cup oat flour; 3 1/2 tbsp whey protein powder; 3/4 tsp lemon zest, finely grated; 1 1/4 tsp vanilla extract; 3/4 tsp baking powder; 1/4 tsp salt; 2 oz fresh blueberries; 1 1/2 tsp maple syrup; 4 olive oil cooking sprays

Nutrition

Per serving

447 calories

Protein: 43g; 40% of calories
Carbs: 44g; 41% of calories
Fat: 9g; 19% of calories

Instructions

Prep 20 min · Cook 0 min

In a mixing bowl, whisk the ricotta, egg whites, vanilla extract, and lemon zest until smooth. Add the oat flour, protein powder, baking powder, and salt, then whisk until just combined. Fold in the blueberries.
Heat a 12-inch nonstick skillet over medium-low heat and coat with cooking spray. Pour the batter into 4 equal rounds. Cook for 4 minutes until bubbles form on the surface and the edges are set. Flip carefully, and cook for 3 minutes more until golden brown and the centers are set. Done when the whites are set and the centers are springy to the touch.
Stack the pancakes on a plate and drizzle with the maple syrup.

Nutrition

Ingredients

Instructions

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