NUTRITION

SERVINGS

INGREDIENTS

1 cup liquid egg whites

0.25 cup oat flour

0.25 cup part-skim ricotta cheese

0.25 cup non-fat plain Greek yogurt

1 scoop unflavored collagen peptides

1 tsp baking powder

0.5 tsp vanilla extract

1 tsp lemon zest

0.5 cup fresh blueberries

0.25 tsp coconut oil

0.13 tsp sea salt

PREPARATION

• 1

  In a large mixing bowl, whisk together the liquid egg whites, Greek yogurt, and ricotta cheese until the mixture is smooth and well-combined.

• 2

  Stir in the oat flour, collagen peptides, baking powder, vanilla extract, lemon zest, and sea salt until a thick batter forms.

• 3

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

• 4

  Heat a large non-stick skillet or griddle over medium-low heat and lightly coat with coconut oil.

• 5

  Pour 1/4 cup of batter for each pancake onto the skillet, cooking for 3-4 minutes until small bubbles form on the surface.

• 6

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

• 7

  Serve the pancakes warm, optionally topped with a few extra fresh berries or a dollop of Greek yogurt.