NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.25 cup oat flour

15 gram vanilla protein powder

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

0.5 tsp baking powder

0.5 tsp vanilla extract

1 tsp ghee

0.13 tsp sea salt

PREPARATION

• 1

  In a medium mixing bowl, whisk together the ricotta cheese, liquid egg whites, whole egg, lemon juice, and vanilla extract until the mixture is smooth and well-combined.

• 2

  Sift the oat flour, vanilla protein powder, baking powder, and sea salt into the wet ingredients.

• 3

  Gently stir the dry ingredients into the wet mixture until just combined, being careful not to overmix the batter.

• 4

  Fold in the lemon zest and fresh blueberries using a spatula to ensure even distribution.

• 5

  Heat a large non-stick skillet or griddle over medium-low heat and add the ghee to lightly coat the surface.

• 6

  Ladle approximately 1/4 cup of batter for each pancake onto the hot skillet.

• 7

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

• 8

  Flip the pancakes carefully and cook for an additional 2 minutes until they are golden brown and cooked through.

• 9

  Remove from the heat and serve immediately while the blueberries are warm and juicy.