YOUR SOLIN GENERATED RECIPE
Fluffy Berry Ricotta Pancakes with Maple Syrup
Griddle-cooked ricotta and egg white batter creates these light oat-flour pancakes, bursting with juicy blueberries and finished with a drizzle of amber maple syrup.
INGREDIENTS
0.5 cup Part-skim ricotta cheese
1 cup Liquid egg whites
0.25 cup Oat flour
0.5 tsp Baking powder
0.25 tsp Vanilla extract
0.13 tsp Sea salt
0.13 tsp Ground cinnamon
0.5 cup Fresh blueberries
1 tsp Avocado oil
1 tbsp Pure maple syrup
PREPARATION
In a medium bowl, whisk together the ricotta cheese, liquid egg whites, and vanilla extract until the mixture is smooth and well-combined.
Sift the oat flour, baking powder, sea salt, and ground cinnamon into the wet ingredients, stirring gently with a spatula until just incorporated.
Heat a large non-stick skillet or griddle over medium-low heat and lightly coat the surface with the avocado oil.
Pour the batter onto the skillet to form four equal-sized pancakes, then carefully press half of the fresh blueberries into the top of each pancake.
Cook for approximately 3 to 4 minutes until small bubbles appear on the surface and the edges are set, then flip and cook for another 2 minutes until golden.
Transfer the pancakes to a plate and serve immediately topped with the remaining fresh blueberries and a drizzle of pure maple syrup.