NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

0.25 cup oat flour

15 gram vanilla protein powder

0.5 tsp baking powder

0.5 tsp vanilla extract

1 tsp lemon zest

0.5 cup fresh blueberries

1 tsp ghee

1 tbsp pure maple syrup

PREPARATION

• 1

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

• 2

  Sift in the oat flour, vanilla protein powder, and baking powder, stirring gently until just incorporated to keep the batter light.

• 3

  Heat the ghee in a large non-stick skillet over medium-low heat until melted and shimmering.

• 4

  Pour the batter into the skillet to form three or four pancakes, then sprinkle the fresh blueberries evenly over the top of each one.

• 5

  Cook for 3-4 minutes until bubbles form on the surface, then carefully flip and cook for another 2 minutes until the pancakes are golden brown and firm.

• 6

  Plate the pancakes and finish with a drizzle of pure maple syrup before serving warm.