YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Maple Syrup
Fluffy oat and ricotta pancakes pan-seared until golden, bursting with juicy blueberries and finished with a drizzle of pure maple syrup.
INGREDIENTS
0.5 cup Part-skim ricotta cheese
0.5 cup Liquid egg whites
1 large Egg
0.33 cup Oat flour
0.5 cup Fresh blueberries
0.5 tbsp Pure maple syrup
0.25 cup Non-fat Greek yogurt
0.5 tsp Vanilla extract
0.25 tsp Ground cinnamon
0.5 tsp Baking powder
0 tsp Coconut oil
PREPARATION
In a medium bowl, whisk together the ricotta cheese, egg whites, whole egg, and vanilla extract until the mixture is smooth.
Add the oat flour, baking powder, and ground cinnamon, stirring until the dry ingredients are just incorporated.
Gently fold in half of the fresh blueberries to ensure they are evenly distributed throughout the batter.
Heat the coconut oil in a large non-stick skillet over medium-low heat to ensure even cooking without burning.
Ladle the batter into the skillet to form three pancakes, cooking until small bubbles appear on the surface.
Carefully flip the pancakes and cook for an additional 2 minutes until they are golden brown and firm.
Plate the pancakes and top with the remaining blueberries, Greek yogurt, and a drizzle of maple syrup.