NUTRITION

SERVINGS

INGREDIENTS

0.25 cup Part-skim ricotta cheese

0.5 cup Liquid egg whites

1 large Egg

0.33 cup Oat flour

0.5 scoop Vanilla 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

0.13 tsp Sea salt

1 tsp Coconut oil

PREPARATION

• 1

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

  Fold in the fresh blueberries and lemon zest using a spatula to ensure they are evenly distributed throughout the batter.

• 4

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

• 5

  Ladle the batter onto the skillet to form three or four pancakes, cooking for approximately 3-4 minutes until small bubbles appear on the surface.

• 6

  Flip the pancakes carefully and cook for an additional 2 minutes until they are golden brown and firm to the touch.