NUTRITION

SERVINGS

INGREDIENTS

0.25 cup Part-skim ricotta cheese

0.5 cup Liquid egg whites

1 large egg

0.5 scoop Vanilla whey protein powder

0.13 cup Oat flour

0.5 cup Fresh blueberries

1 tsp Lemon zest

1 tbsp Lemon juice

0.5 tsp Baking powder

0.25 tsp Sea salt

0.5 tsp Vanilla extract

0 tsp Coconut oil

PREPARATION

• 1

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

• 2

  Add the oat flour, vanilla protein powder, baking powder, and sea salt to the wet ingredients, stirring gently with a spatula until just combined to ensure the pancakes remain light and fluffy.

• 3

  Place a large non-stick skillet or griddle over medium-low heat and add the coconut oil, swirling to coat the surface evenly.

• 4

  Measure out approximately 1/4 cup of batter for each pancake and pour onto the hot skillet, leaving enough space between them for easy flipping.

• 5

  Drop several fresh blueberries onto the top of each pancake while the first side cooks.

• 6

  Cook for 3 to 4 minutes until the edges appear set and small bubbles begin to form on the surface, then carefully flip and cook for an additional 2 minutes until golden brown.

• 7

  Remove from the heat and serve immediately while warm.