NUTRITION

SERVINGS

INGREDIENTS

0.25 cup oat flour

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

0.5 scoop vanilla protein powder

1 tsp lemon zest

1 tbsp lemon juice

0.5 tsp baking powder

1 tsp vanilla extract

1 tsp coconut oil

2 tbsp plain nonfat Greek yogurt

0.25 cup fresh blueberries

0.13 tsp sea salt

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Ladle the batter onto the skillet to form three to four medium-sized pancakes, leaving space between each for flipping.

• 5

  Cook for approximately 3-4 minutes until small bubbles appear on the surface and the edges look set, then carefully flip.

• 6

  Cook for an additional 2 minutes on the second side until the pancakes are golden brown and cooked through.

• 7

  Transfer the pancakes to a plate and serve immediately topped with a dollop of Greek yogurt and fresh blueberries.