NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Part-skim ricotta cheese

0.25 cup Egg whites

1 large Egg

0.25 cup Oat flour

1 tbsp Vanilla whey protein powder

0.5 tsp Baking powder

1 tsp Lemon zest

0.5 cup Fresh blueberries

0.5 tsp Coconut oil

0.25 cup Non-fat Greek yogurt

0.13 tsp Sea salt

PREPARATION

• 1

  In a medium bowl, whisk together the ricotta cheese, egg whites, and the whole egg until smooth and creamy.

• 2

  Stir in the oat flour, vanilla whey protein powder, baking powder, sea salt, and lemon zest until just combined.

• 3

  Gently fold in the fresh blueberries, taking care not to overmix the batter.

• 4

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

• 5

  Pour the batter onto the skillet in 1/4-cup increments, cooking for 3-4 minutes until small bubbles form on the surface.

• 6

  Carefully flip the pancakes and cook for an additional 2 minutes until the edges are firm and the centers are cooked through.

• 7

  Serve the warm pancakes topped with a dollop of non-fat Greek yogurt for extra creaminess and protein.