YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Maple Syrup
Fluffy oat and ricotta pancakes folded with juicy blueberries and bright lemon zest, then griddled until golden and drizzled with pure maple syrup.
INGREDIENTS
0.5 cup part-skim ricotta cheese
0.75 cup egg whites
1 large egg
0.33 cup oat flour
0.5 cup fresh blueberries
0 tbsp pure maple syrup
1 tsp lemon zest
1 tsp vanilla extract
0.5 tsp baking powder
0.13 tsp sea salt
0 tsp ghee
PREPARATION
In a medium bowl, whisk together the part-skim ricotta, egg whites, whole egg, lemon zest, and vanilla extract until the mixture is smooth.
Add the oat flour, baking powder, and sea salt to the wet mixture, stirring gently until just combined.
Carefully fold in the fresh blueberries to ensure they are evenly distributed throughout the batter without bursting.
Heat a non-stick skillet over medium-low heat and melt the ghee to lightly coat the surface.
Pour the batter into the skillet to form four pancakes, cooking for 3-4 minutes until small bubbles form on the surface.
Flip the pancakes and cook for another 2-3 minutes until they are golden brown and the centers are set.
Transfer the pancakes to a plate and serve warm with a drizzle of pure maple syrup.