NUTRITION

SERVINGS

INGREDIENTS

0.5 cup low-fat ricotta cheese

0.5 cup liquid egg whites

0.25 cup oat flour

2 tbsp unflavored collagen peptides

0.5 tsp baking powder

0.25 tsp vanilla extract

0.5 cup fresh blueberries

1 tsp ghee

1 tbsp pure maple syrup

0.13 tsp sea salt

PREPARATION

• 1

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

• 2

  Add the oat flour, unflavored collagen peptides, baking powder, and sea salt to the wet ingredients, stirring gently until no dry clumps remain.

• 3

  Gently fold in half of the fresh blueberries to distribute them evenly throughout the pancake batter.

• 4

  Warm the ghee in a large non-stick skillet over medium-low heat, ensuring the surface is evenly coated for a perfect sear.

• 5

  Ladle the batter into the skillet to form three pancakes, then press the remaining blueberries into the top of each one.

• 6

  Cook for approximately 4 minutes until the edges are set and small bubbles appear, then flip and cook for another 2 minutes until golden brown.

• 7

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