NUTRITION

SERVINGS

INGREDIENTS

0.25 cup part-skim ricotta cheese

1 large egg

0.5 cup egg whites

1 scoop vanilla whey protein powder

2 tbsp oat flour

0.5 tsp baking powder

1 tsp lemon zest

1 tsp lemon juice

0.25 cup fresh blueberries

1 tsp ghee

0.25 tsp vanilla extract

PREPARATION

• 1

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

• 2

  Sift the vanilla protein powder, oat flour, and baking powder into the wet ingredients, then add the lemon zest and stir until just incorporated.

• 3

  Gently fold the fresh blueberries into the batter using a spatula, being careful not to overmix and crush the berries.

• 4

  Heat the ghee in a large non-stick skillet or griddle over medium-low heat until melted and shimmering.

• 5

  Ladle the batter onto the skillet to form three or four medium-sized pancakes, leaving space between them for easy flipping.

• 6

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