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 tsp Lemon zest

1 tbsp Lemon juice

0.5 cup Fresh blueberries

0.5 tsp Vanilla extract

1 tsp Coconut oil

0.13 tsp Sea salt

PREPARATION

• 1

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

• 2

  Gently fold in the oat flour, vanilla protein powder, baking powder, and sea salt until a thick batter forms.

• 3

  Stir in the fresh lemon zest and carefully fold in the fresh blueberries to keep them whole and juicy.

• 4

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

• 5

  Scoop 1/4 cup portions of batter onto the skillet, cooking for 3-4 minutes until the edges are set and small bubbles appear on the surface.

• 6

  Flip the pancakes gently and cook for an additional 2 minutes until they are golden brown and cooked through.