NUTRITION

SERVINGS

INGREDIENTS

0.33 cup part-skim ricotta cheese

0.25 cup liquid egg whites

0.5 large egg

0.25 cup oat flour

20 gram vanilla protein powder

1 tsp baking powder

1 tsp vanilla extract

1 tbsp lemon zest

1 tbsp lemon juice

0.25 tsp sea salt

2 tbsp nonfat Greek yogurt

0.25 cup fresh blueberries

0.25 tsp coconut oil

PREPARATION

• 1

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

• 2

  Stir in the oat flour, vanilla protein powder, baking powder, and sea salt until just incorporated, being careful not to overwork the batter.

• 3

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

• 4

  Pour approximately 1/4 cup of the batter onto the skillet for each pancake, leaving space for them to spread slightly.

• 5

  Cook for 3-4 minutes until small bubbles appear on the surface and the edges look set, then carefully flip and cook for another 2 minutes until golden brown.

• 6

  Transfer the pancakes to a plate and serve immediately topped with a dollop of Greek yogurt and a handful of fresh blueberries.