NUTRITION

SERVINGS

INGREDIENTS

0.5 cup egg whites

0.5 cup part-skim ricotta cheese

0.25 cup oat flour

1 scoop vanilla protein powder

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

1 tsp baking powder

0.25 tsp sea salt

1 tsp vanilla extract

0 tsp coconut oil

PREPARATION

• 1

  In a large mixing bowl, whisk together the egg whites, part-skim ricotta cheese, lemon juice, and vanilla extract until the mixture is smooth and well combined.

• 2

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

• 3

  Gently fold in the fresh blueberries and lemon zest, being careful not to overmix the batter.

• 4

  Heat a large non-stick skillet or griddle over medium-low heat and lightly grease with the coconut oil.

• 5

  Ladle approximately 1/4 cup of batter onto the skillet for each pancake.

• 6

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

• 7

  Carefully flip the pancakes and cook for an additional 2 to 3 minutes until they are golden brown and cooked through.

• 8

  Serve immediately while warm.