NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 whole large egg

0.25 cup oat flour

15 grams unflavored whey protein isolate

0.5 cup fresh blueberries

1 tsp lemon zest

1 tsp lemon juice

0.5 tsp baking powder

0.5 tsp vanilla extract

0.13 tsp sea salt

1 tsp avocado oil

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Pour the batter onto the skillet in 1/4 cup portions, then sprinkle the fresh blueberries evenly over the top of each pancake.

• 5

  Cook for 3-4 minutes until small bubbles form on the surface and the edges appear set.

• 6

  Carefully flip the pancakes and cook for an additional 2-3 minutes until golden brown and cooked through.

• 7

  Serve immediately while warm, optionally garnished with extra lemon zest.