NUTRITION

SERVINGS

INGREDIENTS

0.33 cup rolled oats

0.75 scoop vanilla protein powder

0.5 cup egg whites

0.25 cup fat-free ricotta cheese

0.25 cup nonfat Greek yogurt

0.5 tsp baking powder

1 tsp lemon zest

1 tsp lemon juice

0.5 cup fresh blueberries

1 tsp coconut oil

0.25 tsp sea salt

PREPARATION

• 1

  Place the rolled oats into a high-speed blender and pulse until they reach a fine, flour-like consistency.

• 2

  In a medium mixing bowl, whisk together the egg whites, fat-free ricotta, Greek yogurt, and lemon juice until the mixture is smooth and well-combined.

• 3

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

• 4

  Gently fold the fresh blueberries into the batter using a rubber spatula to avoid crushing them.

• 5

  Heat the coconut oil in a large non-stick skillet or griddle over medium-low heat.

• 6

  Ladle the batter onto the skillet to form four even pancakes and cook for 3 to 4 minutes, or until small bubbles begin to appear on the surface.

• 7

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