NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 scoop vanilla protein powder

0.13 cup oat flour

0.5 tsp baking powder

0.25 tsp sea salt

0.5 tsp vanilla extract

1 tsp lemon zest

0.5 cup fresh blueberries

0.5 tbsp pure maple syrup

0.25 tsp coconut oil

PREPARATION

• 1

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

• 2

  Stir in the oat flour, protein powder, baking powder, and sea salt until just combined, being careful not to overmix the batter.

• 3

  Gently fold in half of the fresh blueberries using a spatula.

• 4

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

• 5

  Pour approximately 1/4 cup of batter per pancake onto the skillet and top each with a few of the remaining blueberries.

• 6

  Cook for 3 to 4 minutes until bubbles begin to form on the surface, then flip and cook for another 2 minutes until golden brown.

• 7

  Transfer the pancakes to a plate and serve warm with a drizzle of pure maple syrup.