Blackberry Ricotta Protein Pancakes

• Vegetarian
• Gluten free

• Produce

  • 1 cup Blackberries

• Refrigerated

  • 4 Egg whites (132g, large

• Canned Goods

  • 1/2 cup Vanilla whey protein powder, natural

• Baking & Spices

  • 1 tbsp Coconut flour
  • 1 dash Nutmeg

• Dairy

  • 1/2 cup Ricotta, part skim

Found on proteincakery.com

Description

Ingredients

• 4 large egg whites (132g)
• ½ cup part-skim ricotta (126g)
• ½ cup natural vanilla whey protein powder (51g)
• 1 tablespoon coconut flour (7g)
• dash of nutmeg (optional)
• 1 cup blackberries, mashed (144g)

Directions

• Spray your griddle with non-stick cooking spray (or rub with coconut oil) and preheat over a low flame.
• Beat the egg and ricotta until smooth.
• Add whey, coconut flour, and nutmeg. Mix well.
• Fold in mashed blackberries.
• Wait until the griddle is hot enough (when drops of water sizzle up).
• Pour some batter on on the griddle, and flip when you see bubbles rising to the top of the pancake.
• Cook for one to two more minutes.
• Repeat until youve finished your batter.
• Make two stacks, and enjoy!

Nutrition