NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Part-skim ricotta cheese

0.5 cup Liquid egg whites

1 large Egg

0.25 cup Oat flour

15 gram Vanilla protein powder

0.5 cup Fresh blueberries

1 tsp Pure maple syrup

1 tsp Lemon zest

0.5 tsp Baking powder

0.13 tsp Sea salt

0 tsp Avocado oil

PREPARATION

• 1

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

• 2

  Gently fold in the oat flour, vanilla protein powder, baking powder, and sea salt until just combined, ensuring you do not overmix the batter.

• 3

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

• 4

  Pour the batter into the skillet to form small pancakes, then sprinkle the fresh blueberries evenly onto the top of each pancake.

• 5

  Cook for 3-4 minutes until bubbles begin to form on the surface and the edges look set, then flip and cook for another 2 minutes until golden brown.

• 6

  Transfer to a plate and serve immediately, drizzled with the pure maple syrup.