Vanilla Protein Pancakes with Maple Ricotta Syrup & Fresh Raspberries

Alli's Vanilla Protein Pancakes with
Maple Ricotta Syrup & Raspberries

PANCAKE BATTER:

1 cup whole rolled oats
4 scoops Jay Robb Vanilla Whey Protein Powder
1 cup liquid egg whites
Stevia to taste
1/2 TBSP Vanilla Extract
1 TSP Cinnamon

MAPLE RICOTTA SYRUP

2 TBSP 100% Pure Maple Syrup

1/2 Cup Nonfat Ricotta Cheese

6 ounces Nonfat Greek Yogurt

(whisk together- add lukewarm water to thin if desired)

1 cup fresh raspberries

Combine the pancake batter ingredients into blender and mix

Spoon 1/4 cupfuls into pan and cook until golden brown on either side.

For large pancakes use 1/2 cup batter at a time.

Serve hot with 1/4 cup of the ricotta maple syrup and 1/2 the raspberries.

Serves 2.

Fitness Bodybuilders Models