NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

15 grams vanilla whey protein powder

0.25 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

0.5 tsp baking powder

0.5 tsp vanilla extract

1 tsp ghee

0.25 tsp sea salt

PREPARATION

• 1

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

• 2

  Stir in the oat flour, protein powder, baking powder, sea salt, and lemon zest until just combined, being careful not to overmix.

• 3

  Gently fold the fresh blueberries into the batter using a spatula.

• 4

  Heat a large non-stick skillet over medium-low heat and add the ghee, swirling to coat the pan evenly.

• 5

  Pour approximately 1/4 cup of batter for each pancake onto the hot skillet.

• 6

  Cook for 3 to 4 minutes until small bubbles begin to form on the surface and the edges appear set.

• 7

  Carefully flip the pancakes and cook for an additional 2 minutes until they are golden brown and cooked through.

• 8

  Serve the pancakes immediately while they are warm and fragrant.