NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Part-skim ricotta cheese

0.5 cup Liquid egg whites

1 scoop Vanilla whey protein powder

0.13 cup Oat flour

0.5 cup Fresh blueberries

1 tsp Lemon zest

1 tbsp Lemon juice

0.5 tsp Baking powder

0.25 tsp Sea salt

0 tsp Avocado oil

PREPARATION

• 1

  In a medium bowl, whisk together the part-skim ricotta cheese, liquid egg whites, and lemon juice until the mixture is smooth and well-combined.

• 2

  Add the vanilla whey protein powder, oat flour, baking powder, sea salt, and lemon zest to the wet ingredients, stirring gently until a thick batter forms.

• 3

  Carefully fold the fresh blueberries into the batter, being mindful not to over-mix so the pancakes remain light and airy.

• 4

  Heat the avocado oil in a large non-stick skillet or griddle over medium-low heat to ensure the pancakes cook through without burning.

• 5

  Pour the batter onto the skillet in 1/4 cup increments and cook for 3 to 4 minutes until small bubbles form on the surface.

• 6

  Flip the pancakes carefully and cook for an additional 2 to 3 minutes until they are golden brown and firm to the touch.

• 7

  Serve immediately, perhaps topped with a few extra berries or a dollop of Greek yogurt for added texture.