NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 scoop vanilla grass-fed whey protein powder

0.25 cup oat flour

1 tsp lemon zest

0.5 cup fresh blueberries

0.5 tsp baking powder

1 tsp vanilla extract

0.25 tsp sea salt

1 tsp avocado oil

PREPARATION

• 1

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

• 2

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

• 3

  Gently fold the fresh blueberries into the batter using a spatula, taking care not to overmix.

• 4

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

• 5

  Ladle the batter into the skillet to form four equal-sized pancakes, leaving space between each one.

• 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 they are golden brown and cooked through.