NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

1 scoop vanilla protein powder

1 large egg

2 large egg whites

0.5 cup fresh blueberries

1 tsp lemon zest

1 tsp vanilla extract

0.5 tsp baking powder

1 tsp avocado oil

0.06 tsp sea salt

PREPARATION

• 1

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

• 2

  Add the vanilla protein powder, baking powder, and sea salt to the wet ingredients, stirring gently until no dry clumps remain.

• 3

  Carefully fold the fresh blueberries into the batter using a spatula to avoid crushing them.

• 4

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

• 5

  Ladle the batter into the skillet to form three or four small pancakes, leaving space between them for flipping.

• 6

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

• 7

  Flip the pancakes carefully and cook for an additional 2 minutes until both sides are golden brown and the center is cooked through.