NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.13 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 sea salt

0.5 tsp vanilla extract

0.5 tsp ghee

PREPARATION

• 1

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

• 2

  Stir in the oat flour, vanilla whey protein powder, baking powder, sea salt, and lemon zest, mixing until just incorporated without overworking the batter.

• 3

  Gently fold in the fresh blueberries using a spatula to ensure they are evenly distributed throughout the pancake batter.

• 4

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

• 5

  Ladle the batter onto the skillet to form pancakes and cook for 3-4 minutes 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 minutes until they are golden brown and cooked through.