NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 scoop vanilla protein powder

2 tbsp oat flour

0.5 tsp baking powder

0.5 cup fresh blueberries

1 tsp lemon zest

1 tsp avocado oil

1 tbsp pure maple syrup

0.25 tsp sea salt

PREPARATION

• 1

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

• 2

  Add the vanilla protein powder, oat flour, baking powder, and sea salt to the wet ingredients, stirring gently until just incorporated.

• 3

  Fold the fresh blueberries into the batter carefully to avoid crushing them.

• 4

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

• 5

  Ladle the batter onto the skillet to form three medium-sized pancakes.

• 6

  Cook for approximately 3 to 4 minutes on the first side until small bubbles begin to form on the surface and the edges look set.

• 7

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

• 8

  Transfer the pancakes to a plate and serve immediately with a drizzle of pure maple syrup.