NUTRITION

SERVINGS

INGREDIENTS

0.5 cup egg whites

0.5 cup part-skim ricotta cheese

0.25 cup plain nonfat Greek yogurt

0.25 cup oat flour

0.5 scoop vanilla whey protein powder

0.5 cup fresh blueberries

1 tsp lemon zest

0.5 tsp vanilla extract

0.5 tsp baking powder

1 tsp ghee

0.25 tsp sea salt

0.25 tsp ground cinnamon

PREPARATION

• 1

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

• 2

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

• 3

  Gently fold in the fresh blueberries using a spatula to keep them whole and prevent the batter from turning purple.

• 4

  Heat the ghee in a large non-stick skillet or griddle over medium-low heat until melted and shimmering.

• 5

  Pour the batter onto the skillet to form three or four medium pancakes, leaving space between them for easy flipping.

• 6

  Cook for 3-4 minutes until small bubbles form on the surface and the edges look set, then flip and cook for another 2 minutes until golden brown.