Yields 8 large pancakes 

• 1 1/4 cups gluten free or regular flour blend
• 2 scoops Vega One Vanilla protein powder
• 1 cup fresh squeezed lemon juice
• 1 cup full-fat ricotta cheese
• 2 organic free-range eggs
• 2 tbsp. coconut oil, divided
• 1/4 cup water
• 2 tsp. McCormick dried lemon peel
• 1/2 tsp. baking soda
• 2 tsp. baking powder
• 1 tsp. poppy seeds
• 1/4 tsp. Himalayan sea salt
• 1 cup frozen blueberries

Mix together flour, protein, baking soda, baking powder, lemon peel, salt, and poppy seeds. In a separate bowl mix together the ricotta, eggs, lemon juice, 1 tbsp. of the coconut oil, and water. Fold the dry ingredients into the wet until well combined, adding more liquid in the form of milk if necessary. Heat 1 tbsp. of coconut oil in a skillet over medium heat, ladle about 1/4 cup of the pancake batter into the skillet and drop in a few frozen blueberries. Once it starts to bubble in the middle, flip and cook on the other side until pancake is cooked through. Repeat process until all pancakes are cooked. Serve immediately with blueberry sauce as topping.

Blueberry Sauce:

• 2 cups frozen blueberries
• 3 tsp. organic coconut sugar
• 1/4 cup water
• 2 tbsp. fresh squeezed lemon juice
• 1 1/2 tsp. corn starch

Bring blueberries, coconut sugar, and water to a boil in a saucepan. Whisk together the corn starch and lemon juice then add it to the pan and remove from heat. Serve on top of pancakes.

Nutritional Information (1 pancake with ¼ cup of blueberry sauce): Total Calories 153, Total Fat 9g, Carbohydrates 12g, Sugars 6g, Dietary Fiber 2g, Protein 8g, Sodium 258mg, good source of vitamin C