NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Part-skim ricotta cheese

2 large Eggs

0.25 cup Plain non-fat Greek yogurt

2 tbsp Unflavored collagen peptides

0.13 cup Oat flour

0.5 cup Fresh blueberries

1 tsp Lemon zest

0.5 tsp Baking powder

0.5 tsp Vanilla extract

0.25 tsp Sea salt

0 tsp Grass-fed ghee

PREPARATION

• 1

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

• 2

  Stir in the oat flour, collagen peptides, lemon zest, baking powder, and sea salt until just combined.

• 3

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

• 4

  Heat a large non-stick skillet or griddle over medium-low heat and add the grass-fed ghee to coat the surface.

• 5

  Scoop 0.25 cup of batter for each pancake onto the skillet and cook for 3-4 minutes until bubbles form on the surface.

• 6

  Flip carefully and cook for another 2 minutes until the pancakes are golden brown and firm to the touch.