NUTRITION

SERVINGS

INGREDIENTS

0.25 cup ricotta cheese

0.5 cup liquid egg whites

1 large Egg egg

0.25 cup oat flour

15 grams vanilla protein powder

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

0.5 tsp baking powder

0.25 tsp sea salt

0.5 tsp vanilla extract

0 tsp avocado oil

PREPARATION

• 1

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

• 2

  Sift the oat flour, vanilla protein powder, baking powder, and sea salt into the wet ingredients, stirring gently until just combined.

• 3

  Carefully fold in the fresh blueberries and lemon zest, ensuring you do not overmix the batter to keep the pancakes light.

• 4

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

• 5

  Pour 1/4 cup portions of the batter onto the skillet and cook for 3 to 4 minutes until small bubbles begin to form on the surface and the edges look set.

• 6

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

• 7

  Serve immediately, perhaps topped with a few extra berries or a dollop of Greek yogurt.