NUTRITION

SERVINGS

INGREDIENTS

0.25 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.5 scoop vanilla whey protein powder

0.13 cup oat flour

0.5 cup fresh blueberries

0.5 tbsp pure maple syrup

0.5 tsp baking powder

0.25 tsp sea salt

1 tsp lemon zest

0 tsp avocado oil

PREPARATION

• 1

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

• 2

  Gently fold in the oat flour, vanilla protein powder, baking powder, and sea salt until just combined, being careful not to overwork the batter.

• 3

  Fold in half of the fresh blueberries to distribute them evenly throughout the pancake base.

• 4

  Heat a large non-stick skillet over medium-low heat and lightly coat the surface with avocado oil.

• 5

  Pour the batter onto the hot skillet in 1/4 cup increments, then press the remaining blueberries into the top of each pancake.

• 6

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

• 7

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

• 8

  Transfer to a plate and serve immediately with a drizzle of pure maple syrup for a balanced, high-protein breakfast.