NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.5 scoop vanilla whey protein powder

0.25 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

0.5 tsp baking powder

0.25 tsp sea salt

0 tsp ghee

0 tsp pure maple syrup

PREPARATION

• 1

  In a medium mixing bowl, whisk together the ricotta cheese, liquid egg whites, and whole egg 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, being careful not to burst the berries.

• 4

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

• 5

  Ladle the batter onto the skillet to form four pancakes and cook for 3 to 4 minutes until bubbles form on top and the edges look set.

• 6

  Carefully flip the pancakes and cook for another 2 minutes until they are golden brown and firm to the touch.

• 7

  Transfer the pancakes to a plate and finish with a drizzle of pure maple syrup.