NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Part-skim ricotta cheese

0.5 cup Liquid egg whites

1 scoop Vanilla whey protein powder

0.25 cup Oat flour

1 tsp Baking powder

0.25 tsp Sea salt

1 tsp Lemon zest

1 tbsp Lemon juice

0.5 cup Fresh blueberries

1 tsp Ghee

PREPARATION

• 1

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

• 2

  Add the vanilla whey protein powder, oat flour, baking powder, and sea salt to the wet ingredients, stirring gently until just incorporated; do not overmix.

• 3

  Heat a large non-stick skillet or griddle over medium-low heat and add the ghee, swirling to coat the surface evenly.

• 4

  Pour the batter onto the skillet in 1/4 cup increments to form pancakes, then sprinkle the fresh blueberries evenly over the top of each one.

• 5

  Cook for 3 to 4 minutes until small bubbles form on the surface and the edges appear set, then carefully flip and cook for another 2 minutes until golden brown.

• 6

  Serve the pancakes warm, optionally topped with a dollop of Greek yogurt or extra lemon zest.