NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large Egg egg

0.17 cup oat flour

0.5 scoop vanilla protein powder

0.25 cup fresh blueberries

0 tbsp pure maple syrup

1 tsp lemon zest

0.5 tsp baking powder

0.25 tsp vanilla extract

0.13 tsp sea salt

0 tsp avocado oil

PREPARATION

• 1

  Whisk the ricotta cheese, liquid egg whites, whole egg, lemon zest, and vanilla extract in a large bowl until the mixture is smooth and creamy.

• 2

  Stir in the oat flour, vanilla protein powder, baking powder, and sea salt until the dry ingredients are just incorporated into the wet mixture.

• 3

  Heat the avocado oil in a large non-stick skillet over medium-low heat to ensure the pancakes cook through without burning the delicate ricotta.

• 4

  Ladle the batter into the skillet to form three medium pancakes and immediately press the fresh blueberries into the top of each one.

• 5

  Cook for 3 to 4 minutes until the edges are set and small bubbles appear, then flip and cook for an additional 2 minutes until golden brown.

• 6

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