NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

0.25 cup oat flour

15 gram unflavored whey protein isolate

0.5 cup fresh blueberries

1 tsp lemon zest

1 tsp baking powder

0.5 tsp vanilla extract

1 tsp ghee

PREPARATION

• 1

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

• 2

  Sift the oat flour, unflavored whey protein isolate, and baking powder into the wet ingredients, stirring gently until just incorporated to keep the batter light.

• 3

  Fold in the fresh lemon zest and the blueberries, taking care not to overmix the batter.

• 4

  Heat a non-stick skillet or griddle over medium-low heat and melt the ghee, spreading it evenly across the surface.

• 5

  Pour the batter onto the skillet in 3-inch rounds and cook for 3-4 minutes, or until small bubbles begin to form on the surface and the edges look set.

• 6

  Carefully flip the pancakes and cook for an additional 2-3 minutes until they are golden brown and cooked through.

• 7

  Serve immediately while warm, optionally garnished with a few extra fresh blueberries.