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 cup Fresh blueberries

1 tbsp Pure maple syrup

1 tsp Lemon zest

0.5 tsp Baking powder

0.25 tsp Sea salt

1 tsp Ghee

PREPARATION

• 1

  In a medium mixing bowl, whisk together the part-skim 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, folding gently until just incorporated.

• 3

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

• 4

  Ladle the batter into the skillet to form three or four small pancakes, then carefully press the fresh blueberries into the top of each pancake.

• 5

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

• 6

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

• 7

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