NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Part-skim ricotta cheese

0.5 cup Liquid egg whites

1 scoop Vanilla protein powder

0.25 cup Oat flour

0.5 cup Fresh blueberries

1 tsp Lemon zest

1 tsp Ghee

0.5 tsp Baking powder

0.25 tsp Sea salt

PREPARATION

• 1

  In a medium bowl, whisk together the ricotta cheese, liquid egg whites, and lemon zest until the mixture is smooth and creamy.

• 2

  Sift in the oat flour, vanilla protein powder, baking powder, and sea salt, stirring gently with a spatula until just combined.

• 3

  Carefully fold in the fresh blueberries to ensure they are evenly distributed without overworking the batter.

• 4

  Heat a large non-stick skillet over medium-low heat and add the ghee, swirling to coat the surface evenly.

• 5

  Pour 1/4-cup portions of batter onto the skillet and cook for 3 to 4 minutes until small bubbles form on the surface and the edges look set.

• 6

  Flip the pancakes carefully and cook for another 2 minutes until the centers are springy and the exterior is a light golden brown.