NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

0.33 cup oat flour

0.5 scoop vanilla whey protein powder

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

0.5 tsp baking powder

0.25 tsp vanilla extract

1 tsp ghee

0.25 cup nonfat plain Greek yogurt

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

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

• 5

  Ladle the batter onto the skillet to form three or four medium pancakes, allowing space between each.

• 6

  Cook for approximately 3 to 4 minutes, or 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 to 3 minutes until they are golden brown and firm to the touch.

• 8

  Transfer the pancakes to a plate and serve immediately with a dollop of nonfat Greek yogurt on top.