NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Egg whites

0.5 cup Part-skim ricotta cheese

1 scoop Vanilla protein powder

2 tbsp Oat flour

0.5 tsp Baking powder

0.5 tsp Vanilla extract

0.5 cup Fresh blueberries

0.5 tbsp Pure maple syrup

0.25 tsp Avocado oil

1 tsp Lemon zest

PREPARATION

• 1

  In a medium bowl, whisk together the egg whites, part-skim ricotta, and vanilla extract until the mixture is smooth and aerated.

• 2

  Stir in the vanilla protein powder, oat flour, baking powder, and lemon zest until a thick, consistent batter forms.

• 3

  Gently fold in half of the fresh blueberries, taking care not to crush them, and reserve the rest for topping.

• 4

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

• 5

  Pour the batter into the skillet to form three large pancakes, cooking for 3-4 minutes until small bubbles appear on the surface.

• 6

  Carefully flip the pancakes and cook for an additional 2-3 minutes until they are golden brown and firm to the touch.

• 7

  Transfer the pancakes to a plate and top with the remaining fresh blueberries and a drizzle of pure maple syrup.