NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Part-skim ricotta cheese

0.5 cup Liquid egg whites

0.25 cup Oat flour

1 scoop Unflavored collagen peptides

0.5 cup Fresh blueberries

1 tsp Lemon zest

1 tsp Lemon juice

0.5 tsp Baking powder

0.13 tsp Sea salt

0.5 tsp Vanilla extract

1 tsp Ghee

0.25 cup Nonfat Greek yogurt

PREPARATION

• 1

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

• 2

  Add the oat flour, collagen peptides, baking powder, sea salt, and lemon zest to the wet ingredients, stirring gently until just incorporated.

• 3

  Carefully fold in the fresh blueberries using a spatula, being careful not to overmix so the pancakes remain light.

• 4

  Heat a large non-stick skillet or griddle over medium-low heat and add the ghee, swirling to coat the pan evenly.

• 5

  Ladle the batter onto the skillet to form four medium pancakes, allowing them to cook for 3 to 4 minutes until small bubbles begin to appear on the surface.

• 6

  Flip the pancakes gently and cook for an additional 2 to 3 minutes until both sides are golden brown and the center is set.

• 7

  Transfer the pancakes to a plate and serve immediately with a dollop of nonfat Greek yogurt on top.