NUTRITION

SERVINGS

INGREDIENTS

0.25 cup Part-skim ricotta cheese

1 large Egg

0.25 cup Egg whites

0.5 scoop Vanilla protein powder

1.5 tbsp Oat flour

0.25 cup Fresh blueberries

1 tsp Lemon zest

1 tbsp Lemon juice

0.25 cup Nonfat Greek yogurt

0.5 tsp Coconut oil

0.25 tsp Baking powder

0.13 tsp Sea salt

PREPARATION

• 1

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

• 2

  Gently stir in the vanilla protein powder, oat flour, baking powder, and sea salt until a thick batter forms, being careful not to overmix.

• 3

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

• 4

  Scoop the batter into the skillet to form three or four even pancakes, then carefully press the fresh blueberries into the top of each pancake.

• 5

  Cook for approximately 3 to 4 minutes until the edges are set and small bubbles appear on the surface, then flip and cook for another 2 minutes until golden brown.

• 6

  Transfer the pancakes to a plate and serve immediately with a dollop of nonfat Greek yogurt on top for a creamy finish.