NUTRITION

SERVINGS

INGREDIENTS

0.25 cup part-skim ricotta cheese

0.5 cup liquid egg whites

0.5 large egg

0.13 cup oat flour

1 scoop unflavored collagen peptides

0.5 tsp baking powder

1 tsp vanilla extract

1 tsp lemon zest

0.5 cup fresh blueberries

0 tsp avocado oil

0.25 cup nonfat plain Greek yogurt

1 pinch sea salt

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Ladle approximately 1/4 cup of batter per pancake onto the skillet, leaving space between them, and sprinkle a few fresh blueberries onto the top of each pancake.

• 5

  Cook for 3 to 4 minutes until small bubbles appear on the surface and the edges look set, then carefully flip and cook for another 2 minutes until golden brown.

• 6

  Transfer the pancakes to a plate and serve warm with a dollop of Greek yogurt and the remaining fresh blueberries.