NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Part-skim ricotta cheese

1 scoop Vanilla protein powder

2 large Egg whites

2 tbsp Oat flour

0.5 tsp Baking powder

1 tsp Lemon zest

0.5 cup Fresh blueberries

1 tsp Coconut oil

0.5 tbsp Maple syrup

0.13 tsp Sea salt

PREPARATION

• 1

  In a medium mixing bowl, whisk together the part-skim ricotta cheese, egg whites, and lemon zest until the mixture is smooth and well-combined.

• 2

  Add the vanilla protein powder, oat flour, baking powder, and sea salt to the bowl, stirring gently until a thick, uniform batter forms.

• 3

  Carefully fold the fresh blueberries into the batter using a rubber spatula to ensure they are evenly distributed without being crushed.

• 4

  Heat the coconut oil in a large non-stick skillet over medium-low heat, swirling to coat the bottom of the pan evenly.

• 5

  Scoop the batter onto the hot skillet to form small pancakes, cooking for 3 to 4 minutes until small bubbles form on the surface.

• 6

  Flip the pancakes carefully with a thin spatula and cook for an additional 2 to 3 minutes until they are golden brown and cooked through.

• 7

  Plate the warm pancakes immediately and finish with a light drizzle of maple syrup for a perfectly balanced breakfast.