NUTRITION

SERVINGS

INGREDIENTS

0.25 cup low-fat ricotta cheese

0.5 cup liquid egg whites

1 scoop vanilla protein powder

2 tbsp almond flour

1 tsp lemon zest

1 tbsp lemon juice

0.5 tsp baking powder

0.13 tsp sea salt

0.5 cup fresh blueberries

1 tsp coconut oil

PREPARATION

• 1

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

• 2

  Add the vanilla protein powder, almond flour, baking powder, and sea salt to the wet mixture, stirring gently until a thick batter forms.

• 3

  Carefully fold the fresh blueberries into the batter using a spatula, being careful not to burst the berries.

• 4

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

• 5

  Ladle the batter into the skillet to form three or four pancakes, cooking for approximately 3 to 4 minutes until small bubbles appear on the surface.

• 6

  Flip the pancakes carefully and cook for another 2 to 3 minutes until they are golden brown and the centers are set.