NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.25 cup oat flour

15 gram vanilla protein powder

0.5 cup fresh blueberries

1 tsp pure maple syrup

0.5 tsp baking powder

0.5 tsp vanilla extract

1 tsp lemon zest

0 tsp coconut oil

PREPARATION

• 1

  Whisk together the ricotta cheese, liquid egg whites, whole egg, vanilla extract, and lemon zest in a medium bowl until the mixture is smooth.

• 2

  Stir in the oat flour, vanilla protein powder, and baking powder until just combined, then gently fold in the fresh blueberries.

• 3

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

• 4

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

• 5

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

• 6

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