NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

0.25 cup oat flour

22 gram vanilla protein powder

0.25 cup fresh blueberries

1 tsp lemon zest

0.5 tsp baking powder

1 tsp avocado oil

0.13 tsp sea salt

0.5 tsp vanilla extract

PREPARATION

• 1

  In a medium bowl, whisk together the part-skim ricotta cheese, liquid egg whites, and vanilla extract until the mixture is smooth.

• 2

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

• 3

  Fold in the fresh blueberries and lemon zest, being careful not to overmix the batter to keep the pancakes light.

• 4

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

• 5

  Pour the batter into the skillet to form four pancakes, cooking for 3-4 minutes until bubbles form on the surface.

• 6

  Flip the pancakes carefully and cook for another 2-3 minutes until they are golden brown and cooked through.