NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Egg whites

0.5 cup Part-skim ricotta cheese

0.25 cup Non-fat plain Greek yogurt

0.5 scoop Vanilla protein powder

0.25 cup Oat flour

1 tsp Lemon zest

0.5 cup Fresh blueberries

1 tsp Coconut oil

0.25 tsp Baking powder

0.5 tsp Vanilla extract

0.13 tsp Sea salt

PREPARATION

• 1

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

• 2

  Add the oat flour, vanilla protein powder, baking powder, and sea salt, stirring gently until no large dry clumps remain.

• 3

  Fold in the fresh blueberries and lemon zest carefully to avoid crushing the berries.

• 4

  Heat the coconut oil in a large non-stick skillet over medium-low heat until shimmering.

• 5

  Scoop the batter onto the skillet to form 3 or 4 pancakes, cooking for 3 to 4 minutes until small bubbles appear on the surface.

• 6

  Flip the pancakes carefully and cook for an additional 2 to 3 minutes until they are golden brown and firm to the touch.