NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup egg whites

2 tbsp oat flour

20 g collagen peptides

0.5 tsp baking powder

0.5 tsp vanilla extract

0.5 cup fresh blueberries

1 tsp coconut oil

1 tbsp pure maple syrup

0.25 tsp ground cinnamon

0.13 tsp sea salt

PREPARATION

• 1

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

• 2

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

• 3

  Fold in half of the fresh blueberries, taking care not to over-mix the batter which can make the pancakes tough.

• 4

  Place a large non-stick skillet over medium-low heat and add the coconut oil, swirling to coat the surface evenly.

• 5

  Ladle the batter into the skillet to form three to four pancakes, leaving enough space between them for easy flipping.

• 6

  Press the remaining fresh blueberries into the top of each pancake while the bottom side cooks.

• 7

  Cook for approximately 3-4 minutes until small bubbles appear on the surface and the edges look set, then carefully flip.

• 8

  Cook for an additional 2 minutes on the second side until the pancakes are golden brown and cooked through.

• 9

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