NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

0.25 cup oat flour

15 gram vanilla whey protein powder

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

0.5 tsp baking powder

0.13 tsp sea salt

0.25 cup non-fat plain Greek yogurt

0 tsp avocado oil

PREPARATION

• 1

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

• 2

  Gently fold in the oat flour, vanilla protein powder, baking powder, and sea salt using a spatula until just combined, being careful not to overmix.

• 3

  Heat the avocado oil in a large non-stick skillet or griddle over medium-low heat, spreading it evenly across the surface.

• 4

  Ladle the batter into the skillet to form four equal-sized pancakes, then immediately drop the fresh blueberries onto the surface of each pancake.

• 5

  Cook for 3 to 4 minutes until small bubbles appear on the edges and the bottom is golden brown, then flip carefully.

• 6

  Cook for an additional 2 minutes until the centers are firm and the pancakes are cooked through.

• 7

  Transfer the pancakes to a plate and top with a dollop of non-fat Greek yogurt before serving.