NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.25 cup liquid egg whites

1 scoop vanilla protein powder

2 tbsp oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

0.5 tsp baking powder

1 tsp ghee

0.25 tsp vanilla extract

0.13 tsp sea salt

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Heat a large non-stick skillet over medium-low heat and add the ghee, swirling to coat the bottom of the pan evenly.

• 5

  Ladle the batter into the skillet to form three or four small pancakes, allowing them to cook for 3-4 minutes until small bubbles appear on the surface.

• 6

  Carefully flip each pancake and cook for an additional 2-3 minutes until they are golden brown and firm to the touch.