NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 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

1 tsp coconut oil

0.25 cup fresh blueberries

PREPARATION

• 1

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

• 2

  Sift in the vanilla protein powder, oat flour, and baking powder, then fold in the lemon zest until just incorporated into the batter.

• 3

  Heat a large non-stick skillet over medium-low heat and lightly coat the surface with the coconut oil.

• 4

  Pour the batter into the skillet to form three or four small pancakes, cooking for 3-4 minutes until bubbles begin to form on the surface.

• 5

  Carefully flip each pancake and cook for another 2 minutes until they are golden brown and firm to the touch.

• 6

  Transfer the pancakes to a plate and top with fresh blueberries for a bright and protein-packed meal.