NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Part-skim ricotta cheese

0.5 cup Liquid egg whites

1 scoop Vanilla whey protein powder

2 tbsp Oat flour

0.5 tsp Baking powder

1 tsp Lemon zest

0.5 cup Fresh blueberries

1 tsp Ghee

1 tbsp Pure maple syrup

PREPARATION

• 1

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

• 2

  Gently stir in the vanilla whey protein powder, oat flour, and baking powder until just combined, ensuring no large dry clumps remain.

• 3

  Fold in half of the fresh blueberries carefully to avoid crushing them and streaking the batter.

• 4

  Heat a large non-stick skillet over medium-low heat and add the ghee, swirling to coat the pan evenly.

• 5

  Ladle the batter into the skillet to form three medium pancakes, then press the remaining blueberries into the top of each pancake.

• 6

  Cook for approximately 3 to 4 minutes until small bubbles appear on the surface and the edges look set.

• 7

  Carefully flip the pancakes and cook for an additional 2 minutes until they are golden brown and firm to the touch.

• 8

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