NUTRITION

SERVINGS

INGREDIENTS

0.5 cup liquid egg whites

0.5 cup non-fat Greek yogurt

0.25 cup part-skim ricotta cheese

13.5 gram vanilla whey protein powder

0.25 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

0.5 tsp baking powder

1 tsp ghee

0.25 tsp vanilla extract

1 pinch sea salt

PREPARATION

• 1

  In a large mixing bowl, whisk together the liquid egg whites, non-fat Greek yogurt, and part-skim ricotta cheese until the mixture is smooth and well combined.

• 2

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

• 3

  Gently fold the fresh blueberries into the batter using a spatula, being careful not to crush the berries or overwork the batter.

• 4

  Heat a large non-stick skillet or griddle over medium-low heat and add the ghee, swirling to coat the surface evenly.

• 5

  Ladle the batter onto the skillet to form 3 to 4 medium-sized pancakes, leaving space between each for easy flipping.

• 6

  Cook for approximately 3-4 minutes until small bubbles begin to form on the surface and the edges appear set.

• 7

  Carefully flip the pancakes and cook for an additional 2-3 minutes until the other side is golden brown and the centers are cooked through.

• 8

  Remove from heat and serve immediately while warm and fluffy.