YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Maple Syrup
Whisked together and griddled, these fluffy ricotta pancakes are bursting with juicy blueberries and finished with a drizzle of amber maple syrup.
INGREDIENTS
0.5 cup part-skim ricotta cheese
0.5 cup non-fat plain Greek yogurt
0.5 cup liquid egg whites
0.25 cup oat flour
0.5 cup fresh blueberries
1 tbsp pure maple syrup
0.5 tsp baking powder
0.25 tsp vanilla extract
1 tsp coconut oil
0.13 tsp sea salt
PREPARATION
In a medium bowl, whisk together the part-skim ricotta cheese, non-fat plain Greek yogurt, liquid egg whites, and vanilla extract until the mixture is smooth.
Gently stir in the oat flour, baking powder, and sea salt until the dry ingredients are just incorporated into the wet base.
Fold the fresh blueberries into the batter using a spatula, being careful not to overmix.
Heat the coconut oil in a large non-stick skillet over medium-low heat until melted and shimmering.
Ladle the batter into the pan to form individual pancakes and cook for approximately 3 to 4 minutes per side until they are golden brown and set in the center.
Plate the pancakes while warm and finish with a drizzle of pure maple syrup.