NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Part-skim ricotta cheese

1 scoop Vanilla protein powder

0.5 cup Egg whites

0.25 cup Oat flour

1 tsp Baking powder

1 tsp Lemon zest

0.5 cup Fresh blueberries

1 tsp Ghee

0.25 tsp Sea salt

0.25 tsp Vanilla extract

PREPARATION

• 1

  In a medium bowl, whisk together the part-skim ricotta cheese, egg whites, lemon zest, and vanilla extract until the mixture is completely smooth.

• 2

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

• 3

  Gently fold in the fresh blueberries using a spatula, taking care not to crush the berries to keep the batter clean.

• 4

  Heat the ghee in a large non-stick skillet over medium-low heat until it is melted and shimmering across the surface.

• 5

  Scoop the batter into the skillet to form four pancakes, cooking for 3 to 4 minutes until small bubbles appear on the surface and the edges look set.

• 6

  Carefully flip the pancakes and cook for an additional 2 to 3 minutes until the centers are firm and the outsides are golden brown.