Soft and fluffy lemon ricotta pancakes made with oat flour, part-skim ricotta, whole eggs, and egg whites, finished with fresh lemon zest and a light blueberry syrup. A balanced, high-protein breakfast with a bright citrus finish.

Macros (per serving):

Calories: 375

Protein: 35 g

Carbs: 25 g

Fats: 15 g