NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

1 large egg

0.5 cup liquid egg whites

0 scoop vanilla protein powder

0.25 cup oat flour

1 tsp lemon zest

1 tbsp lemon juice

0.5 tsp baking powder

0.13 tsp sea salt

0.25 cup fresh blueberries

0.25 tsp ghee

PREPARATION

• 1

  Whisk the ricotta cheese, whole egg, egg whites, lemon zest, and lemon juice in a medium bowl until the mixture is smooth.

• 2

  Stir in the vanilla protein powder, oat flour, baking powder, and sea salt until a thick batter forms.

• 3

  Gently fold the fresh blueberries into the batter to avoid crushing them.

• 4

  Heat a large non-stick skillet over medium-low heat and coat with the ghee.

• 5

  Scoop the batter onto the skillet using a 0.25 cup measure for each pancake.

• 6

  Cook for 3 to 4 minutes until small bubbles appear on the surface, then flip and cook for 2 more minutes until the centers are set and edges are golden.