NUTRITION

SERVINGS

INGREDIENTS

0.5 cup liquid egg whites

0.5 cup nonfat plain Greek yogurt

0.25 cup part-skim ricotta cheese

0.5 scoop vanilla protein powder

0.17 cup oat flour

1 tsp baking powder

1 tsp vanilla extract

1 tsp lemon zest

0.5 cup fresh blueberries

0.5 tsp avocado oil

0.25 tbsp pure maple syrup

PREPARATION

• 1

  In a medium mixing bowl, whisk together the liquid egg whites, Greek yogurt, ricotta cheese, vanilla extract, and lemon zest until well combined.

• 2

  Add the oat flour, vanilla protein powder, and baking powder to the wet mixture, stirring gently until a smooth batter forms.

• 3

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

• 4

  Pour the batter onto the skillet to form three or four medium pancakes, then immediately sprinkle the fresh blueberries evenly over the top of each pancake.

• 5

  Cook for 3-4 minutes until small bubbles form on the surface and the edges look set, then carefully flip.

• 6

  Cook for an additional 2 minutes until the pancakes are golden brown and cooked through.

• 7

  Serve immediately topped with pure maple syrup.