NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

2 large egg whites

15 gram vanilla protein powder

0.25 cup oat flour

0.5 cup fresh blueberries

0.25 cup nonfat plain Greek yogurt

1 tsp lemon zest

1 tsp coconut oil

0.5 tsp baking powder

0.25 tsp vanilla extract

1 pinch sea salt

PREPARATION

• 1

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

• 2

  Add the oat flour, vanilla protein powder, baking powder, and sea salt to the wet ingredients, stirring gently until just incorporated.

• 3

  Gently fold in half of the fresh blueberries, taking care not to overmix the batter.

• 4

  Heat the coconut oil in a large non-stick skillet over medium-low heat until melted and shimmering.

• 5

  Ladle the batter into the skillet to form three or four small pancakes, leaving space between each.

• 6

  Cook for 3 to 4 minutes until small bubbles appear on the surface and the edges look set, then flip carefully.

• 7

  Cook for an additional 2 minutes until the pancakes are golden brown and cooked through.

• 8

  Plate the pancakes and top with a dollop of Greek yogurt and the remaining fresh blueberries.