NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

0.25 cup oat flour

15 gram vanilla protein powder

0.5 teaspoon baking powder

1 teaspoon lemon zest

0.5 cup fresh blueberries

0.5 teaspoon vanilla extract

0.13 teaspoon sea salt

0.25 cup nonfat plain Greek yogurt

1 spray avocado oil

PREPARATION

• 1

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

• 2

  Stir in the oat flour, vanilla protein powder, baking powder, sea salt, and lemon zest until just combined.

• 3

  Gently fold in the fresh blueberries using a spatula to avoid crushing them.

• 4

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

• 5

  Pour the batter onto the skillet in 1/4 cup portions and cook until small bubbles form on the surface.

• 6

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

• 7

  Serve the warm pancakes topped with a dollop of Greek yogurt and extra lemon zest if desired.