Egg white and ricotta protein pancakes with raspberries

Ingredients

For 1 serving

• Egg whites120 g
• Part-skim ricotta80 g
• Oat flour40 g
• Baking powder3 g
• Sunflower oil1 teaspoon
• Raspberries100 g
• Honey1 teaspoon

Contains: gluten, lactose, eggs,

In season: June – September

Method

1. In a bowl, whisk the light ricotta until creamy, then add the egg whites, the oat flour and the baking powder and mix until the batter is smooth.
2. Gently rinse the raspberries and let them dry on kitchen paper.
3. Lightly grease a non-stick pan with the oil using kitchen paper and heat it over medium-low heat.
4. Drop the batter in by the spoonful to make small pancakes and cook for 2 minutes per side, until puffed, golden and no longer wet in the middle.
5. Serve with the raspberries and a drizzle of honey.