NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.25 cup oat flour

0.5 scoop vanilla protein powder

0.25 cup blueberries

1 tsp lemon zest

1 tbsp lemon juice

0.5 tsp baking powder

1 tsp vanilla extract

0.25 tsp sea salt

1 tsp avocado oil

PREPARATION

• 1

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

• 2

  Add the oat flour, vanilla protein powder, baking powder, sea salt, and lemon zest to the wet ingredients, stirring until just incorporated without over-mixing.

• 3

  Gently fold the fresh blueberries into the batter using a spatula.

• 4

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

• 5

  Using a 1/4 cup measuring cup, pour the batter onto the skillet for each pancake, leaving space between them.

• 6

  Cook for 3 to 4 minutes until small bubbles begin to form on the surface and the edges appear set.

• 7

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

• 8

  Remove from the heat and serve immediately while warm.