NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.33 cup oat flour

15 g vanilla protein powder

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

0.5 tsp baking powder

0.25 tsp sea salt

0.25 tsp vanilla extract

1 tsp ghee

0.25 cup nonfat Greek yogurt

PREPARATION

• 1

  In a large bowl, whisk together the ricotta, egg whites, whole egg, lemon juice, and vanilla extract until smooth.

• 2

  Add the oat flour, protein powder, baking powder, sea salt, and lemon zest, stirring until the batter is just combined.

• 3

  Gently fold in half of the fresh blueberries to the batter to prevent crushing them.

• 4

  Heat a non-stick skillet over medium-low heat and melt the ghee to evenly coat the surface.

• 5

  Pour 1/4 cup of batter per pancake onto the hot skillet and top each with a few of the remaining blueberries.

• 6

  Cook for 3 to 4 minutes until bubbles appear on the surface, then flip and cook for 2 more minutes until golden brown.

• 7

  Serve the pancakes warm with a dollop of Greek yogurt on top for extra creaminess.