NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

0.33 cup oat flour

20 gram unflavored collagen peptides

0.5 tsp baking powder

0.25 tsp vanilla extract

0.25 cup fresh blueberries

0.5 tbsp pure maple syrup

0.25 tsp avocado oil

PREPARATION

• 1

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

• 2

  Gently stir in the oat flour, unflavored collagen peptides, and baking powder until just incorporated, being careful not to overmix the batter.

• 3

  Heat the avocado oil in a large non-stick skillet or griddle over medium-low heat until shimmering.

• 4

  Spoon the batter into the skillet to form three or four pancakes, then sprinkle the fresh blueberries evenly over the top of each one.

• 5

  Cook for 3 to 4 minutes until small bubbles begin to form on the surface and the edges appear set.

• 6

  Carefully flip the pancakes and cook for an additional 2 to 3 minutes until they are golden brown and cooked through.

• 7

  Transfer to a plate and serve immediately with a drizzle of pure maple syrup.