NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.25 cup oat flour

15 gram vanilla whey protein powder

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

0.5 tsp baking powder

0.25 tsp ground cinnamon

0.5 tsp vanilla extract

1 tsp ghee

PREPARATION

• 1

  In a medium bowl, whisk together the ricotta cheese, egg whites, whole egg, lemon juice, and vanilla extract until the mixture is smooth.

• 2

  Stir in the oat flour, vanilla protein powder, baking powder, cinnamon, and lemon zest until just combined into a thick batter.

• 3

  Gently fold the fresh blueberries into the batter using a spatula to ensure they stay whole and don't bleed color.

• 4

  Heat the ghee in a large non-stick skillet over medium-low heat until it is melted and coats the pan evenly.

• 5

  Scoop the batter into the pan using a quarter-cup measure and cook for 3 to 4 minutes until small bubbles form on the surface.

• 6

  Carefully flip the pancakes and cook for an additional 2 minutes until they are golden brown and the centers are firm.