NUTRITION

SERVINGS

INGREDIENTS

0.25 cup Part-skim ricotta cheese

1 large Egg

0.75 cup Liquid egg whites

0.25 cup Oat flour

15 gram Vanilla protein powder

0.5 tsp Baking powder

1 tsp Lemon zest

1 tbsp Lemon juice

0.25 cup Fresh blueberries

0.5 tsp Vanilla extract

0.13 tsp Sea salt

0 tsp Avocado oil

PREPARATION

• 1

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

• 2

  Add the oat flour, vanilla protein powder, baking powder, and sea salt to the wet ingredients, stirring gently until just incorporated to avoid over-mixing.

• 3

  Fold the fresh lemon zest into the batter to distribute the citrus aroma evenly.

• 4

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

• 5

  Ladle the batter into the skillet to form small pancakes, then immediately drop several fresh blueberries onto the surface of each pancake.

• 6

  Cook for approximately 3 to 4 minutes until small bubbles appear on the edges, then carefully flip and cook for an additional 2 minutes until the pancakes are golden brown and cooked through.