NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.25 cup oat flour

15 gram unflavored collagen peptides

0.5 cup fresh blueberries

1 tbsp lemon zest

1 tsp lemon juice

0.5 tsp baking powder

0.25 tsp vanilla extract

1 tsp avocado oil

PREPARATION

• 1

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

• 2

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

• 3

  Gently fold in the fresh blueberries and lemon zest, being careful not to over-mix or crush the berries.

• 4

  Lightly grease a non-stick skillet with avocado oil and place over medium-low heat.

• 5

  Pour approximately 0.25 cup of batter per pancake onto the skillet, cooking for 3-4 minutes until small bubbles form on the surface.

• 6

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