NUTRITION

SERVINGS

INGREDIENTS

0.25 cup Part-skim ricotta cheese

0.5 cup Egg whites

20 gram Collagen peptides

0.25 cup Oat flour

0.5 teaspoon Baking powder

0.5 teaspoon Vanilla extract

0.5 cup Fresh blueberries

1 tablespoon Pure maple syrup

1 teaspoon Ghee

0.13 teaspoon Sea salt

PREPARATION

• 1

  In a medium bowl, whisk the ricotta cheese, egg whites, and vanilla extract until the mixture is smooth and well combined.

• 2

  Stir in the oat flour, collagen peptides, baking powder, and sea salt, mixing until a uniform batter forms.

• 3

  Gently fold in half of the fresh blueberries, taking care not to crush them.

• 4

  Heat a large non-stick skillet over medium-low heat and add the ghee to lightly coat the surface.

• 5

  Pour the batter into the skillet to form three or four small pancakes, leaving space between each.

• 6

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

• 7

  Transfer the pancakes to a plate and serve immediately topped with the remaining fresh blueberries and a drizzle of pure maple syrup.