NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Part-skim ricotta cheese

1 whole Large egg

0.5 cup Liquid egg whites

0.25 cup Oat flour

0.5 scoop Vanilla protein powder

0.5 cup Fresh blueberries

1 tsp Lemon zest

0.5 tsp Baking powder

0.13 tsp Sea salt

1 tsp Coconut oil

PREPARATION

• 1

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

• 2

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

• 3

  Gently fold the fresh blueberries into the batter, taking care not to overmix and crush the fruit.

• 4

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

• 5

  Ladle the batter onto the skillet to form three to four pancakes, cooking for approximately 3-4 minutes until small bubbles appear on the surface.

• 6

  Carefully flip each pancake and cook for an additional 2 minutes until they are golden brown and firm to the touch.