NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

3 tbsp oat flour

0.25 cup nonfat greek yogurt

1 scoop unflavored collagen peptides

0.25 cup fresh blueberries

1 tbsp pure maple syrup

0.5 tsp baking powder

0.25 tsp vanilla extract

0.25 tsp sea salt

0 tsp coconut oil

PREPARATION

• 1

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

• 2

  Add the oat flour, collagen peptides, baking powder, and sea salt to the wet ingredients, stirring until just combined to keep the batter light.

• 3

  Gently fold the fresh blueberries into the batter using a spatula.

• 4

  Heat the coconut oil in a large non-stick skillet or griddle over medium-low heat.

• 5

  Pour the batter into the skillet to form three or four medium pancakes, cooking for 3-4 minutes until small bubbles form on the surface.

• 6

  Carefully flip the pancakes and cook for an additional 2-3 minutes until they are golden brown and firm to the touch.

• 7

  Transfer the pancakes to a plate and serve immediately with a drizzle of pure maple syrup.