NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

0.5 scoop vanilla protein powder

0.25 cup oat flour

1 tsp baking powder

0.25 tsp sea salt

1 tsp vanilla extract

1 tsp lemon zest

0.5 cup fresh blueberries

1 tsp avocado oil

PREPARATION

• 1

  In a medium mixing bowl, whisk together the ricotta cheese, liquid egg whites, vanilla extract, 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 wet ingredients, stirring gently until just incorporated.

• 3

  Carefully fold in the fresh blueberries using a spatula, taking care not to overmix the batter.

• 4

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

• 5

  Ladle the batter onto the skillet in 1/4 cup portions, cooking for approximately 3 to 4 minutes until small bubbles begin to form on the surface and the edges appear set.

• 6

  Gently flip each pancake and cook for an additional 2 to 3 minutes until the centers are springy and the outsides are golden brown.

• 7

  Serve immediately while warm, optionally topped with a few extra fresh blueberries.