NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Ricotta cheese

2 large Egg whites

1 large Egg

2 tbsp Oat flour

1 scoop Collagen peptides

1 tsp Lemon zest

0.5 tsp Baking powder

0.13 tsp Sea salt

0.5 cup Fresh blueberries

1 tsp Coconut oil

PREPARATION

• 1

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

• 2

  Add the oat flour, collagen peptides, lemon zest, baking powder, and sea salt to the bowl and stir until just incorporated.

• 3

  Gently fold the fresh blueberries into the batter using a spatula to avoid crushing them.

• 4

  Heat the coconut oil in a large non-stick skillet over medium-low heat until melted and shimmering.

• 5

  Ladle the batter into the skillet to form pancakes, using approximately 0.25 cup of batter for 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

  Serve the pancakes warm, optionally topped with a few extra fresh blueberries.