NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Part-skim ricotta cheese

1 scoop Vanilla whey protein powder

0.5 cup Liquid egg whites

2 tbsp Oat flour

0.5 cup Fresh blueberries

1 tsp Lemon zest

1 tsp Lemon juice

0.5 tsp Baking powder

0.13 tsp Sea salt

0.25 tsp Vanilla extract

1 tsp Coconut oil

PREPARATION

• 1

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

• 2

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

• 3

  Carefully fold the fresh blueberries into the batter using a spatula, taking care not to crush the berries.

• 4

  Heat a large non-stick skillet or griddle over medium-low heat and add the coconut oil to coat the surface.

• 5

  Ladle the batter onto the skillet using about 1/4 cup for each pancake, leaving space between them for easy flipping.

• 6

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

• 7

  Flip the pancakes carefully and cook for an additional 2 minutes until both sides are golden brown and the center is cooked through.

• 8

  Remove from heat and serve immediately while warm.