NUTRITION

SERVINGS

INGREDIENTS

0.25 cup part-skim ricotta cheese

1 large egg

0.5 cup liquid egg whites

1.5 tbsp oat flour

15 g vanilla protein powder

0.5 tsp baking powder

0.25 tsp lemon zest

0.25 cup fresh blueberries

0.25 tsp ghee

0.5 tbsp pure maple syrup

0.13 tsp sea salt

PREPARATION

• 1

  In a medium bowl, whisk together the ricotta cheese, whole egg, and liquid egg whites until the mixture is smooth and well combined.

• 2

  Fold in the oat flour, vanilla protein powder, baking powder, lemon zest, and sea salt until a thick batter forms.

• 3

  Heat a large non-stick skillet over medium-low heat and melt the ghee to coat the surface evenly.

• 4

  Pour the batter into the skillet to form three or four medium pancakes, then gently press the fresh blueberries into the top of each.

• 5

  Cook for 3 to 4 minutes until small bubbles form on the surface and the edges are set, then flip and cook for another 2 minutes until golden brown.

• 6

  Transfer the pancakes to a plate and finish with a drizzle of pure maple syrup before serving warm.