NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup egg whites

1 scoop vanilla protein powder

0.25 cup oat flour

0.5 cup blueberries

1 tsp lemon zest

0.5 tsp baking powder

0.5 tsp vanilla extract

1 tsp ghee

0.13 tsp sea salt

PREPARATION

• 1

  In a medium bowl, whisk together the part-skim ricotta cheese, egg whites, and vanilla extract until the mixture is smooth and well combined.

• 2

  Add the vanilla protein powder, oat flour, baking powder, sea salt, and lemon zest to the wet ingredients, stirring until just incorporated.

• 3

  Gently fold the fresh blueberries into the batter using a spatula, being careful not to crush the berries.

• 4

  Heat a large non-stick skillet over medium-low heat and add the ghee, swirling to coat the bottom of the pan evenly.

• 5

  Ladle the batter onto the skillet in 1/4 cup increments, leaving space between each pancake for easy flipping.

• 6

  Cook for 3 to 4 minutes until bubbles appear on the surface, then flip and cook for another 2 minutes until golden brown.

• 7

  Remove from the skillet and serve immediately while the pancakes are warm and the blueberries are soft.