NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Part-skim ricotta cheese

0.5 cup Liquid egg whites

0.25 cup Oat flour

0.5 scoop Vanilla protein powder

0.5 cup Fresh blueberries

1 tsp Lemon zest

1 tbsp Lemon juice

0.5 tsp Baking powder

0.25 tsp Ground cinnamon

1 tsp Coconut oil

0.25 cup Nonfat Greek yogurt

PREPARATION

• 1

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

• 2

  Sift in the oat flour, vanilla protein powder, baking powder, and ground cinnamon, stirring gently until just combined to maintain a light texture.

• 3

  Carefully fold the fresh blueberries into the batter using a spatula, being mindful not to crush the fruit.

• 4

  Heat the coconut 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 small bubbles form on the surface and the edges look set.

• 6

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

• 7

  Serve the warm pancakes immediately, topped with a generous dollop of nonfat Greek yogurt for extra creaminess.