NUTRITION

SERVINGS

INGREDIENTS

0.5 cup low-fat ricotta cheese

1 large egg

0.5 cup liquid egg whites

0.25 cup oat flour

0.5 scoop vanilla protein powder

1 tsp baking powder

1 tsp lemon zest

0.5 cup fresh blueberries

1 tsp coconut oil

0.25 tsp sea salt

0.25 tsp vanilla extract

PREPARATION

• 1

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

• 2

  Sift in the oat flour, protein powder, baking powder, and sea salt, stirring gently until just combined.

• 3

  Fold in the fresh blueberries carefully to avoid crushing them.

• 4

  Heat a non-stick skillet over medium-low heat and lightly grease with coconut oil.

• 5

  Pour 1/4 cup of batter per pancake onto the skillet and cook for 3-4 minutes until bubbles form on the surface.

• 6

  Flip and cook for another 2-3 minutes until the pancakes are golden brown and cooked through.