NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Part-skim ricotta cheese

2 large Egg whites

20 gram Vanilla protein powder

2 tbsp Oat flour

0.5 cup Fresh blueberries

1 tsp Lemon zest

1 tbsp Lemon juice

1 tsp Ghee

0.25 cup Nonfat plain Greek yogurt

0.25 tsp Baking powder

0.13 tsp Sea salt

PREPARATION

• 1

  In a medium bowl, whisk together the ricotta cheese, egg whites, lemon juice, and lemon zest until smooth and well combined.

• 2

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

• 3

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

• 4

  Heat the ghee in a large non-stick skillet over medium-low heat until melted and shimmering.

• 5

  Scoop the batter into the skillet to form three or four pancakes, cooking for 3-4 minutes until small bubbles appear on the surface.

• 6

  Carefully flip the pancakes and cook for another 2-3 minutes until they are golden brown and firm to the touch.

• 7

  Serve the pancakes warm, topped with a dollop of nonfat plain Greek yogurt for extra creaminess.