NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

0.5 scoop vanilla whey protein powder

0.33 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

0.5 tsp baking powder

0.25 tsp vanilla extract

1 tsp avocado oil

0.25 tsp sea salt

1 tsp lemon juice

PREPARATION

• 1

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

• 3

  Carefully fold in the fresh blueberries and lemon zest, being careful not to overmix the batter to keep the pancakes light.

• 4

  Heat the avocado oil in a large non-stick skillet over medium-low heat.

• 5

  Pour the batter onto the skillet in 1/4 cup increments, cooking for 3-4 minutes until small bubbles form on the surface.

• 6

  Flip the pancakes carefully and cook for an additional 2-3 minutes until they are golden brown and cooked through.