YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Maple Syrup
Griddled ricotta pancakes bursting with juicy blueberries provide a light, airy texture and are finished with a drizzle of sweet maple syrup.
INGREDIENTS
0.5 cup Part-skim ricotta cheese
0.75 cup Liquid egg whites
0.5 cup Non-fat Greek yogurt
0.25 cup Oat flour
1 tsp Baking powder
0.5 tsp Vanilla extract
0.25 tsp Sea salt
0.5 cup Fresh blueberries
1 tbsp Pure maple syrup
1 tsp Ghee
PREPARATION
In a medium bowl, whisk together the ricotta cheese, liquid egg whites, Greek yogurt, and vanilla extract until the mixture is smooth.
Gently stir in the oat flour, baking powder, and sea salt until just combined, being careful not to overmix the batter.
Heat a large non-stick skillet or griddle over medium-low heat and add the ghee to coat the surface.
Pour the batter onto the skillet in 1/4 cup increments and immediately drop several fresh blueberries onto each pancake.
Cook for 3-4 minutes until small bubbles form on the surface, then flip and cook for another 2 minutes until golden brown.
Plate the pancakes and finish with a drizzle of pure maple syrup before serving.