NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Liquid egg whites

0.25 cup Part-skim ricotta cheese

0.25 cup Non-fat plain Greek yogurt

0.25 cup Oat flour

0.5 scoop Vanilla protein powder

1 tsp Lemon zest

1 tbsp Fresh lemon juice

0.5 tsp Baking powder

0.25 tsp Vanilla extract

1 tsp Coconut oil

0.5 cup Fresh blueberries

1 tbsp Pure maple syrup

0.13 tsp Sea salt

PREPARATION

• 1

  In a medium mixing bowl, whisk together the liquid egg whites, ricotta cheese, Greek yogurt, lemon juice, and vanilla extract until the mixture is smooth and well combined.

• 2

  Gently stir in the oat flour, vanilla protein powder, baking powder, lemon zest, and sea salt until a thick batter forms, being careful not to overmix.

• 3

  Heat a large non-stick skillet over medium-low heat and add the coconut oil, swirling to coat the surface evenly.

• 4

  Ladle approximately 1/4 cup of batter onto the skillet for each pancake, leaving space between them for easy flipping.

• 5

  Cook for 3 to 4 minutes until small bubbles appear on the surface and the edges look set, then carefully flip with a spatula.

• 6

  Cook for an additional 2 minutes on the second side until golden brown and cooked through.

• 7

  Transfer to a plate and serve immediately topped with fresh blueberries and a light drizzle of pure maple syrup.