NUTRITION

SERVINGS

INGREDIENTS

0.25 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.5 scoop vanilla protein powder

0.17 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tsp lemon juice

0.5 tsp baking powder

0.25 tsp vanilla extract

0 tbsp ghee

0.13 tsp sea salt

PREPARATION

• 1

  In a medium mixing bowl, whisk together the part-skim ricotta cheese, liquid egg whites, large egg, lemon juice, and vanilla extract until the mixture is smooth.

• 2

  Add the oat flour, vanilla protein powder, baking powder, sea salt, and lemon zest to the wet ingredients and stir until just combined, being careful not to overmix.

• 3

  Gently fold the fresh blueberries into the batter using a spatula.

• 4

  Heat the ghee in a large non-stick skillet over medium-low heat until melted and shimmering.

• 5

  Ladle approximately 0.25 cup of batter onto the skillet for each pancake, leaving space between them.

• 6

  Cook for 3 to 4 minutes until small bubbles form on the surface and the edges appear set, then flip and cook for an additional 2 minutes until golden brown.

• 7

  Transfer the pancakes to a plate and serve immediately while warm.