NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

1 large egg

0.25 cup egg whites

2 tbsp oat flour

1 scoop vanilla protein powder

0.5 cup fresh blueberries

1 tsp lemon zest

0.5 tsp baking powder

0.25 tsp vanilla extract

1 tsp avocado oil

0.13 tsp sea salt

PREPARATION

• 1

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

• 2

  Add the oat flour, vanilla protein powder, baking powder, lemon zest, and sea salt to the wet ingredients and stir until just incorporated.

• 3

  Gently fold the fresh blueberries into the batter using a spatula to avoid crushing the fruit.

• 4

  Heat the avocado oil in a large non-stick skillet or griddle over medium-low heat.

• 5

  Ladle the batter onto the skillet to form three or four pancakes, ensuring they have space to spread.

• 6

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

• 7

  Carefully flip the pancakes and cook for an additional 2 to 3 minutes until the centers are firm and the outsides are a light golden brown.