NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Part-skim ricotta cheese

0.5 cup Liquid egg whites

1 large Egg

0.25 cup Oat flour

0.5 scoop Vanilla protein powder

0.25 cup Fresh blueberries

1 tsp Lemon zest

1 tsp Vanilla extract

0.5 tsp Baking powder

0 tsp Coconut oil

PREPARATION

• 1

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

• 2

  Add the oat flour, vanilla protein powder, and baking powder to the wet ingredients, stirring gently with a spatula until just combined to keep the batter light.

• 3

  Carefully fold the fresh blueberries into the batter, being mindful not to overmix or crush the berries.

• 4

  Heat a large non-stick skillet or griddle over medium-low heat and lightly coat with the coconut oil.

• 5

  Pour about 1/4 cup of batter for each pancake onto the skillet and cook for 3-4 minutes until small bubbles form on the surface and the edges look set.

• 6

  Carefully flip the pancakes and cook for another 2-3 minutes until they are golden brown and cooked through.