NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

1 scoop vanilla whey protein powder

2 large egg whites

0.25 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

0.5 tsp baking powder

0.25 tsp vanilla extract

1 tsp avocado oil

PREPARATION

• 1

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

• 2

  Add the vanilla protein powder, oat flour, lemon zest, and baking powder to the wet ingredients, stirring gently until just incorporated to keep the batter airy.

• 3

  Carefully fold the fresh blueberries into the batter using a spatula.

• 4

  Heat a large non-stick skillet over medium-low heat and lightly coat the surface with the avocado oil.

• 5

  Ladle approximately 1/4 cup of batter per pancake onto the skillet, leaving space between them.

• 6

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

• 7

  Flip the pancakes carefully and cook for an additional 2 minutes until both sides are a light golden brown.

• 8

  Remove from heat and serve immediately while warm.