NUTRITION

SERVINGS

INGREDIENTS

0.5 cup liquid egg whites

0.25 cup part-skim ricotta cheese

0.5 scoop vanilla whey protein powder

0.25 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

0.5 tsp baking powder

0.25 tsp ground cinnamon

0.5 tbsp ghee

0.5 cup nonfat Greek yogurt

PREPARATION

• 1

  In a medium bowl, whisk together the liquid egg whites, part-skim ricotta cheese, and vanilla whey protein powder until smooth.

• 2

  Stir in the oat flour, baking powder, and ground cinnamon until just combined into a thick batter.

• 3

  Gently fold in the fresh blueberries and lemon zest, being careful not to overmix the batter.

• 4

  Heat a large non-stick skillet over medium-low heat and melt the ghee to evenly coat the surface.

• 5

  Pour the batter into the skillet to form three or four pancakes and cook for 3-4 minutes until bubbles form on the surface.

• 6

  Flip the pancakes carefully and cook for another 2 minutes until they are golden brown and cooked through.

• 7

  Serve the warm pancakes immediately topped with a dollop of nonfat Greek yogurt for extra creaminess.