NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Egg whites

0.5 cup Fat-free ricotta cheese

15 gram Vanilla whey protein powder

0.25 cup Oat flour

0.5 cup Fresh blueberries

1 tsp Lemon zest

1 tbsp Lemon juice

1 tsp Baking powder

0.5 tsp Vanilla extract

0 tsp Coconut oil

0.13 tsp Sea salt

PREPARATION

• 1

  In a medium bowl, whisk together the egg whites, fat-free ricotta, lemon juice, and vanilla extract until the mixture is smooth and well combined.

• 2

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

• 3

  Carefully fold in the fresh blueberries and lemon zest, ensuring the berries are evenly distributed without overworking the batter.

• 4

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

• 5

  Ladle the batter into the skillet to form three or four pancakes, cooking for 3 to 4 minutes until small bubbles appear on the surface and the edges look set.

• 6

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