NUTRITION

SERVINGS

INGREDIENTS

0.5 cup low-fat ricotta cheese

0.5 cup liquid egg whites

1 scoop vanilla whey protein powder

0.25 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

0.5 tsp baking powder

1 tsp coconut oil

0.25 tsp sea salt

1 tsp vanilla extract

PREPARATION

• 1

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

• 2

  Sift in the vanilla protein powder, oat flour, baking powder, and sea salt, stirring gently until just incorporated to keep the batter light.

• 3

  Gently fold in the fresh blueberries and lemon zest, being careful not to over-mix or crush the berries.

• 4

  Heat a large non-stick skillet over medium-low heat and add the coconut oil to lightly coat the surface.

• 5

  Pour the batter into the skillet to form 3-4 medium pancakes, cooking for 3-4 minutes until small bubbles form on the surface and the edges look set.

• 6

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

• 7

  Serve immediately while warm, perhaps topped with a few extra fresh berries or a dollop of Greek yogurt.