NUTRITION

SERVINGS

INGREDIENTS

0.5 cup rolled oats

1 cup egg whites

2 tbsp hemp hearts

1 scoop collagen peptides

0.5 tsp baking powder

0.25 tsp sea salt

0.25 tsp ground cinnamon

1 tsp coconut oil

0.5 cup fresh blueberries

PREPARATION

• 1

  Place the rolled oats into a high-speed blender and pulse until they reach a fine flour-like consistency.

• 2

  Add the egg whites, hemp hearts, collagen peptides, baking powder, sea salt, and cinnamon to the blender and process until the batter is smooth and slightly frothy.

• 3

  Heat a large non-stick skillet or griddle over medium heat and lightly coat with the coconut oil.

• 4

  Pour the batter into the skillet to form four medium-sized pancakes, then gently press the fresh blueberries into the top of each pancake.

• 5

  Cook for 3 to 4 minutes until small bubbles form on the surface and the edges appear set and dry.

• 6

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

• 7

  Serve the pancakes warm, topped with any remaining blueberries or a drizzle of clean-label maple syrup if desired.