NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.25 cup liquid egg whites

1 large egg

0.25 cup oat flour

1 tbsp unflavored collagen peptides

0.5 cup fresh blueberries

1 tsp lemon zest

0.5 tsp baking powder

0.25 tsp vanilla extract

0.13 tsp sea salt

0.25 cup nonfat plain Greek yogurt

0.5 tsp avocado oil

PREPARATION

• 1

  In a medium mixing bowl, whisk together the ricotta cheese, liquid egg whites, whole egg, and vanilla extract until the mixture is smooth.

• 2

  Add the oat flour, collagen peptides, baking powder, sea salt, and lemon zest to the wet ingredients and stir until just combined.

• 3

  Gently fold the fresh blueberries into the batter using a spatula to avoid crushing them.

• 4

  Heat the avocado oil in a large non-stick skillet over medium-low heat.

• 5

  Spoon the batter into the skillet to form three or four small pancakes, leaving space between them.

• 6

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

• 7

  Cook for an additional 2 minutes until the pancakes are golden brown and cooked through.

• 8

  Transfer to a plate and serve immediately with a dollop of Greek yogurt on top.