NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.33 cup oat flour

15 gram vanilla protein powder

0.25 cup fresh blueberries

0.5 tbsp pure maple syrup

1 tsp lemon zest

0.5 tsp baking powder

0.25 tsp sea salt

0 tsp avocado oil

PREPARATION

• 1

  In a large mixing bowl, whisk together the part-skim ricotta cheese, liquid egg whites, and the whole egg until the mixture is smooth and aerated.

• 2

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

• 3

  Gently fold in the fresh blueberries using a spatula to ensure they are evenly distributed without crushing the fruit.

• 4

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

• 5

  Ladle approximately 1/4 cup of batter per pancake onto the hot skillet, leaving space between each to allow for easy flipping.

• 6

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

• 7

  Continue cooking for an additional 2 to 3 minutes until both sides are golden brown and the center is cooked through.

• 8

  Transfer the pancakes to a plate and serve immediately with a drizzle of pure maple syrup.