NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.25 cup liquid egg whites

1 large egg

0.33 cup oat flour

0.5 scoop vanilla protein powder

0.33 cup fresh blueberries

1 tsp lemon zest

1 tsp lemon juice

0.5 tsp baking powder

0.25 tsp vanilla extract

1 tsp coconut oil

PREPARATION

• 1

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

• 2

  Add the oat flour, vanilla protein powder, baking powder, and lemon zest to the wet ingredients, stirring gently until just incorporated.

• 3

  Fold the fresh blueberries into the batter using a spatula, taking care not to overwork the dough or crush the berries.

• 4

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

• 5

  Pour the batter into the skillet to form 3 to 4 medium-sized pancakes, leaving space between them for easy flipping.

• 6

  Cook for approximately 3-4 minutes on the first side until small bubbles appear on the surface and the edges look set.

• 7

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

• 8

  Transfer the pancakes to a plate and serve immediately while warm.