NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Oat flour

1 scoop Vanilla protein powder

0.25 cup Part-skim ricotta

0.5 cup Egg whites

0.5 cup Blueberries

1 tsp Baking powder

0.5 tsp Ground cinnamon

1 tsp Lemon zest

1 tsp Vanilla extract

1 tsp Coconut oil

0.25 tsp Sea salt

PREPARATION

• 1

  In a large mixing bowl, whisk together the oat flour, vanilla protein powder, baking powder, ground cinnamon, and sea salt until well combined.

• 2

  In a separate medium bowl, stir together the part-skim ricotta, egg whites, lemon zest, and vanilla extract until the mixture is smooth.

• 3

  Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just incorporated, being careful not to overmix the batter.

• 4

  Gently fold the fresh blueberries into the batter using a slow circular motion.

• 5

  Heat the coconut oil in a large non-stick skillet or griddle over medium-low heat.

• 6

  Ladle approximately 0.25 cup of batter onto the skillet for each pancake, leaving space between them.

• 7

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

• 8

  Carefully flip the pancakes and cook for an additional 2 minutes until they are golden brown and cooked through.

• 9

  Transfer to a plate and serve immediately while warm.