NUTRITION

SERVINGS

INGREDIENTS

0.25 cup part-skim ricotta cheese

0.5 cup liquid egg whites

0.5 large egg

0.17 cup oat flour

0.5 scoop vanilla protein powder

0.33 cup fresh blueberries

1 tsp lemon zest

1 tsp lemon juice

0.5 tsp baking powder

0.25 tsp sea salt

0.5 tsp vanilla extract

0.25 tsp avocado oil

PREPARATION

• 1

  In a large bowl, whisk together the ricotta cheese, egg, egg whites, lemon zest, lemon juice, and vanilla extract until smooth.

• 2

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

• 3

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

• 4

  Pour the batter onto the skillet to form 4-inch pancakes and drop several fresh blueberries onto each one.

• 5

  Cook for 3 to 4 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until golden brown.

• 6

  Serve the pancakes warm, optionally topped with extra lemon zest or a few more berries.