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 Lemon zest

0.5 cup Fresh blueberries

0.5 tsp Baking powder

1 tsp Vanilla extract

1 tsp Avocado oil

0.25 cup Nonfat Greek yogurt

PREPARATION

• 1

  In a medium bowl, whisk together the ricotta cheese, egg whites, and vanilla extract until the mixture is smooth and well combined.

• 2

  Stir in the oat flour, protein powder, baking powder, and lemon zest, mixing until just incorporated without overworking the batter.

• 3

  Gently fold in the fresh blueberries using a spatula to ensure they are evenly distributed throughout the pancake mix.

• 4

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

• 5

  Pour the batter in 1/4 cup portions onto the hot skillet and cook until small bubbles begin to form on the surface of each pancake.

• 6

  Carefully flip the pancakes and cook for an additional 2 minutes until they are golden brown and firm to the touch.

• 7

  Serve the pancakes warm, topped with a dollop of Greek yogurt and an extra sprinkle of fresh lemon zest for brightness.