NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

0.25 cup plain nonfat Greek yogurt

2 tbsp unflavored collagen peptides

0.25 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

1 tsp baking powder

1 tsp vanilla extract

0.25 tsp sea salt

0 tsp avocado oil

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Heat a large non-stick skillet over medium-low heat and lightly coat the surface with avocado oil.

• 5

  Scoop approximately 1/4 cup of batter per pancake onto the hot skillet, leaving space between each.

• 6

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

• 7

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

• 8

  Transfer to a plate and serve immediately while warm.