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 baking powder

1 tbsp lemon zest

1 tbsp lemon juice

0.25 tsp sea salt

0 tsp avocado oil

PREPARATION

• 1

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

• 2

  Sift the vanilla protein powder, oat flour, baking powder, and sea salt into the wet ingredients.

• 3

  Gently fold the dry ingredients into the ricotta mixture using a spatula until just combined, being careful not to over-mix to maintain the fluffiness.

• 4

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

• 5

  Ladle the batter onto the skillet in 1/4 cup portions and cook for 3 to 4 minutes until small bubbles appear on the surface and the edges look set.

• 6

  Flip the pancakes carefully and cook for an additional 2 minutes until the other side is golden brown and the center is firm.