NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.25 cup liquid egg whites

1 scoop vanilla protein powder

0.25 cup oat flour

1 tsp lemon zest

1 tbsp lemon juice

0.5 tsp baking powder

0.25 tsp vanilla extract

0.5 tsp avocado oil

0.5 cup fresh blueberries

PREPARATION

• 1

  In a medium mixing bowl, whisk together the part-skim ricotta cheese, liquid egg whites, lemon juice, lemon zest, and vanilla extract until the mixture is smooth and creamy.

• 2

  Add the oat flour, vanilla protein powder, and baking powder to the wet ingredients, stirring gently until just combined to keep the batter airy.

• 3

  Heat a non-stick skillet or griddle over medium-low heat and lightly coat the surface with the avocado oil.

• 4

  Portion the batter onto the skillet using a 1/4 cup measure for each pancake, spreading slightly into a circle if needed.

• 5

  Cook for approximately 3 to 4 minutes until small bubbles appear on the surface and the edges look set.

• 6

  Carefully flip the pancakes and cook for an additional 2 minutes until the other side is golden brown and the center is cooked through.

• 7

  Transfer the pancakes to a plate and top with fresh blueberries before serving.