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 whey protein powder

0.25 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

0.5 tsp baking powder

0.25 tsp sea salt

1 tsp vanilla extract

1 tsp ghee

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, then gently fold in the lemon zest until no dry streaks remain.

• 3

  Heat a non-stick skillet or griddle over medium-low heat and melt the ghee to coat the surface evenly.

• 4

  Pour the batter onto the skillet in 3-inch circles, then immediately press several fresh blueberries into the top of each pancake.

• 5

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

• 6

  Serve immediately while warm, optionally topped with a few extra fresh blueberries.