NUTRITION

SERVINGS

INGREDIENTS

0.25 cup liquid egg whites

0.5 cup part-skim ricotta cheese

1 scoop vanilla protein powder

2 tbsp oat flour

1 tsp lemon zest

0.5 tsp baking powder

0.5 cup fresh blueberries

1 tsp coconut oil

0.25 cup non-fat Greek yogurt

1 tsp pure maple syrup

PREPARATION

• 1

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

• 2

  Sift in the vanilla protein powder, oat flour, and baking powder, stirring gently until just combined to keep the batter light.

• 3

  Fold in the fresh blueberries carefully to avoid crushing them and turning the batter purple.

• 4

  Heat a large non-stick skillet over medium-low heat and lightly coat with coconut oil.

• 5

  Scoop the batter into the pan to form three to four pancakes, cooking for 3-4 minutes until small bubbles form on the surface.

• 6

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

• 7

  Serve immediately topped with a dollop of Greek yogurt and a light drizzle of maple syrup.