NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

1 large egg

0.5 cup liquid egg whites

0.25 cup oat flour

0.5 scoop vanilla protein powder

1 tsp baking powder

1 tsp lemon zest

1 tsp vanilla extract

0.5 cup fresh blueberries

0 tsp coconut oil

0.25 tsp sea salt

PREPARATION

• 1

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

• 2

  Sift in the oat flour, vanilla protein powder, baking powder, and sea salt, then fold in the fresh lemon zest until just combined.

• 3

  Gently fold the fresh blueberries into the batter, taking care not to overmix so the pancakes stay light and airy.

• 4

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

• 5

  Pour the batter into the skillet to form three to four pancakes, cooking for 3-4 minutes until bubbles form on the surface and the edges look set.

• 6

  Carefully flip the pancakes and cook for an additional 2-3 minutes until they are golden brown and cooked through.