NUTRITION

SERVINGS

INGREDIENTS

0.4 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

15 gram vanilla protein powder

0.25 cup oat flour

1 tsp lemon zest

1 tbsp lemon juice

0.5 tsp baking powder

0.5 cup frozen mixed berries

0.5 tbsp maple syrup

1 tsp coconut oil

0.13 tsp sea salt

PREPARATION

• 1

  Combine the frozen mixed berries and maple syrup in a small saucepan over medium heat, simmering until the fruit breaks down into a thick, glossy sauce.

• 2

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

• 3

  Gently fold in the oat flour, vanilla protein powder, baking powder, and sea salt until just combined, ensuring you do not overmix the batter.

• 4

  Heat the coconut oil in a large non-stick skillet or griddle over medium-low heat.

• 5

  Pour the batter onto the skillet in 0.25 cup portions, cooking for approximately 3 minutes per side until the edges are set and the centers are lightly bubbly.

• 6

  Stack the warm pancakes on a plate and ladle the steaming berry compote over the top before serving immediately.