NUTRITION

SERVINGS

INGREDIENTS

0.25 cup part-skim ricotta cheese

1 large egg

0.75 cup liquid egg whites

0.25 cup oat flour

15 gram unflavored whey protein powder

0.25 cup fresh blueberries

1 tsp maple syrup

0.5 tsp vanilla extract

0.5 tsp baking powder

0.25 tsp lemon zest

1 tsp avocado oil

PREPARATION

• 1

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

• 2

  Sift the oat flour, protein powder, and baking powder into the wet ingredients, gently folding with a spatula until just combined to keep the batter light.

• 3

  Heat a large non-stick griddle or skillet over medium-low heat and lightly coat with the avocado oil.

• 4

  Pour the batter onto the hot skillet to form four small pancakes, then immediately press the fresh blueberries into the surface of each.

• 5

  Cook for 3-4 minutes until small bubbles form on the edges, then flip carefully and cook for another 2 minutes until the centers are set and the outsides are golden brown.

• 6

  Plate the pancakes and drizzle with the maple syrup before serving warm.