NUTRITION

SERVINGS

INGREDIENTS

0.75 cup liquid egg whites

0.5 cup part-skim ricotta cheese

0.25 cup oat flour

1 scoop unflavored collagen peptides

0.5 cup fresh blueberries

0.5 tbsp pure maple syrup

0.25 tsp refined coconut oil

0.5 tsp vanilla extract

0.25 tsp baking powder

0.13 tsp sea salt

0.13 tsp ground cinnamon

PREPARATION

• 1

  In a medium bowl, whisk together the liquid egg whites, ricotta cheese, and vanilla extract until smooth.

• 2

  Add the oat flour, collagen peptides, baking powder, sea salt, and cinnamon to the bowl, stirring until the batter is just combined.

• 3

  Gently fold the fresh blueberries into the pancake batter.

• 4

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

• 5

  Pour the batter into the skillet to form three or four individual pancakes.

• 6

  Cook for 3 to 4 minutes until small bubbles form on the surface and the edges look set, then flip and cook for another 2 minutes until golden brown.

• 7

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