NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

1 large egg

0.25 cup liquid egg whites

0.13 cup oat flour

15 gram vanilla whey protein powder

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

0.5 tsp baking powder

0.25 tsp vanilla extract

0 tsp ghee

PREPARATION

• 1

  In a medium bowl, whisk together the ricotta cheese, egg, egg whites, lemon juice, and vanilla extract until smooth.

• 2

  Stir in the oat flour, protein powder, baking powder, and lemon zest until just combined into a thick batter.

• 3

  Gently fold in half of the fresh blueberries to avoid crushing them.

• 4

  Heat a large non-stick skillet over medium-low heat and melt the ghee to evenly coat the surface.

• 5

  Pour the batter into the skillet to form three pancakes, topping each with the remaining blueberries.

• 6

  Cook for 3 to 4 minutes until bubbles form on the surface and the edges look set.

• 7

  Carefully flip the pancakes and cook for another 2 minutes until they are golden brown and cooked through.