NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

1 large egg

0.25 cup egg whites

0.75 scoop vanilla protein powder

2 tbsp oat flour

0.5 tsp baking powder

1 tsp lemon zest

1 tbsp lemon juice

0.5 cup fresh blueberries

0.5 tsp avocado oil

0.13 tsp sea salt

0.13 tsp vanilla extract

PREPARATION

• 1

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

• 2

  Add the vanilla protein powder, oat flour, baking powder, sea salt, and lemon zest to the bowl, stirring gently with a spatula until the dry ingredients are just incorporated.

• 3

  Carefully fold in the fresh blueberries, taking care not to over-mix the batter to ensure the pancakes remain light and fluffy.

• 4

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

• 5

  Ladle the batter into the skillet to form three or four pancakes, cooking for approximately 3 to 4 minutes until small bubbles appear on the surface.

• 6

  Flip the pancakes carefully and cook for an additional 2 minutes until they are golden brown and cooked through.