NUTRITION

SERVINGS

INGREDIENTS

0.25 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg egg

0.13 cup oat flour

15 gram vanilla whey protein powder

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

0.5 tsp baking powder

0.13 tsp sea salt

0 tsp avocado oil

PREPARATION

• 1

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

• 2

  Add the oat flour, vanilla whey protein powder, baking powder, and sea salt to the wet ingredients and stir until just combined.

• 3

  Gently fold the fresh blueberries into the batter using a spatula to avoid crushing them.

• 4

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

• 5

  Portion the batter onto the skillet using a 1/4 cup measure for each pancake, leaving space between them.

• 6

  Cook for 3 to 4 minutes until small bubbles appear on the surface and the edges look set, then flip carefully.

• 7

  Continue cooking for another 2 minutes until the pancakes are golden brown and cooked through.