NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 scoop vanilla whey protein powder

0.25 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tsp baking powder

0.25 tsp sea salt

1 tsp coconut oil

PREPARATION

• 1

  In a large mixing bowl, whisk together the part-skim ricotta cheese, liquid egg whites, and lemon zest until the mixture is smooth and well combined.

• 2

  Add the vanilla whey protein powder, oat flour, baking powder, and sea salt to the wet ingredients, stirring gently until a thick batter forms.

• 3

  Gently fold the fresh blueberries into the batter using a spatula to ensure they are evenly distributed without breaking.

• 4

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

• 5

  Ladle the batter onto the skillet in 1/4 cup portions, leaving space between each pancake.

• 6

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

• 7

  Carefully flip each pancake and cook for an additional 2 to 3 minutes until both sides are golden brown and the center is cooked through.