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Blueberry Ricotta Pancakes

Yields4 Servings

 ⅔ cup oat flour
 2 scoops vanilla protein powder
 ½ tsp baking powder
 6 tbsp ricotta cheese
 4 tbsp almond milk
 2 eggs
 1 tsp vanilla
 4 oz fresh or frozen blueberries
 pinch of salt
1

Mix dry ingredients, then add all wet ingredients except egg white and mix until just combined.

2

Whisk egg white at least until frothy (can go as far as beating it to stiff peaks), then fold it into pancake batter.

3

Heat pan and spray with nonstick cooking spray. Add pancake batter to form 3-4" pancakes and cook until top begins bubbling.

4

Flip and finish cooking until golden brown. Top with sugar free maple syrup or whip cream.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories262
% Daily Value *
Total Fat 8g11%
Total Carbohydrate 17g7%

Total Sugars 5g
Protein 20g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.