NUTRITION

SERVINGS

INGREDIENTS

0.5 cup liquid egg whites

0.5 cup low-fat ricotta cheese

0.5 scoop vanilla whey protein powder

0.13 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

0.5 tsp baking powder

0.25 tsp vanilla extract

0.5 tsp avocado oil

PREPARATION

• 1

  In a medium mixing bowl, whisk together the liquid egg whites, low-fat ricotta cheese, lemon juice, and vanilla extract until the mixture is completely smooth.

• 2

  Add the vanilla whey protein powder, oat flour, baking powder, and lemon zest to the bowl, stirring gently with a spatula until the dry ingredients are just incorporated.

• 3

  Carefully fold the fresh blueberries into the batter, ensuring they are evenly distributed without overworking the batter.

• 4

  Heat the avocado oil in a large non-stick skillet over medium-low heat, spreading it evenly across the surface.

• 5

  Ladle the batter onto the skillet to form three or four pancakes, cooking for approximately 3-4 minutes until small bubbles appear on the surface and the edges look set.

• 6

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