NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

1 scoop vanilla whey protein powder

2 large egg whites

2 tbsp oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tsp lemon juice

0.5 tsp baking powder

1 tsp avocado oil

1 pinch sea salt

PREPARATION

• 1

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

• 2

  Add the vanilla whey protein powder, oat flour, baking powder, and sea salt to the wet ingredients, stirring gently until just combined.

• 3

  Carefully fold in the fresh blueberries, being mindful not to overmix the batter to keep the pancakes light and airy.

• 4

  Heat a large non-stick skillet over medium-low heat and lightly coat with avocado oil.

• 5

  Spoon the batter onto the skillet to form small pancakes, cooking for 3-4 minutes until bubbles form on the surface and the edges are set.

• 6

  Flip carefully and cook for an additional 2 minutes until golden brown and cooked through.

• 7

  Serve immediately while warm and fragrant.