NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.5 scoop vanilla protein powder

0.25 cup oat flour

0.25 cup fresh blueberries

1 tbsp maple syrup

1 tsp lemon zest

0.5 tsp baking powder

1 tsp coconut oil

PREPARATION

• 1

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

• 2

  Sift in the vanilla protein powder, oat flour, and baking powder, then add the lemon zest and stir until just incorporated.

• 3

  Gently fold the fresh blueberries into the batter, being careful not to over-mix so the pancakes remain light.

• 4

  Heat the coconut oil in a large non-stick skillet or griddle over medium-low heat.

• 5

  Pour the batter onto the skillet in 1/4 cup increments to form small pancakes.

• 6

  Cook for 3-4 minutes until small bubbles form on the surface and the edges look set, then flip carefully.

• 7

  Cook for another 2 minutes on the second side until golden brown and cooked through.

• 8

  Serve the warm pancakes stacked high and finish with a drizzle of pure maple syrup.