NUTRITION

SERVINGS

INGREDIENTS

0.33 cup part-skim ricotta cheese

0.5 cup liquid egg whites

0.25 cup non-fat plain Greek yogurt

0.25 cup oat flour

0.75 scoop vanilla protein powder

0.5 cup fresh blueberries

1 tbsp maple syrup

1 tsp lemon zest

0.25 tsp baking powder

0.25 tsp sea salt

1 tsp ghee

PREPARATION

• 1

  In a large mixing bowl, whisk together the ricotta cheese, egg whites, Greek yogurt, and lemon zest until the mixture is smooth and well-combined.

• 2

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

• 3

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

• 4

  Ladle the batter onto the skillet using about 1/4 cup for each pancake, then press several fresh blueberries into the top of each circle.

• 5

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

• 6

  Continue cooking for another 2 minutes until the pancakes are golden brown and cooked through.

• 7

  Plate the pancakes and garnish with the remaining blueberries and a drizzle of pure maple syrup.