NUTRITION

SERVINGS

INGREDIENTS

0.5 cup low-fat ricotta cheese

0.5 cup egg whites

0 scoop vanilla protein powder

0.25 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

0.5 tsp baking powder

1 tsp ghee

2 tbsp non-fat Greek yogurt

1 pinch sea salt

PREPARATION

• 1

  In a medium bowl, whisk together the low-fat ricotta cheese, egg whites, and fresh lemon zest until the mixture is smooth and aerated.

• 2

  Gently fold in the vanilla protein powder, oat flour, baking powder, and a pinch of sea salt until just combined, being careful not to overmix.

• 3

  Heat the ghee in a large non-stick skillet over medium-low heat until melted and shimmering.

• 4

  Ladle the batter into the skillet to form three or four pancakes, then evenly press the fresh blueberries into the top of each one.

• 5

  Cook for 3-4 minutes until small bubbles form on the surface, then flip and cook for another 2 minutes until the centers are set and the edges are golden.

• 6

  Plate the warm pancakes and finish with a dollop of non-fat Greek yogurt for a creamy, protein-packed topping.