YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Maple Syrup
Griddled oat and ricotta pancakes infused with lemon zest, studded with juicy blueberries and finished with a drizzle of amber maple syrup.
INGREDIENTS
0.75 cup Egg whites
0.5 cup Non-fat Greek yogurt
0.25 cup Part-skim ricotta cheese
0.5 cup Oat flour
0.5 cup Fresh blueberries
0.5 tbsp Pure maple syrup
1 tsp Baking powder
0.5 tsp Vanilla extract
1 tsp Lemon zest
0.13 tsp Sea salt
0.25 tsp Coconut oil
PREPARATION
In a medium bowl, whisk together the egg whites, Greek yogurt, ricotta cheese, vanilla extract, and lemon zest until smooth.
Gently stir in the oat flour, baking powder, and sea salt until just combined; do not overmix.
Heat the coconut oil in a large non-stick skillet over medium-low heat.
Scoop the batter into the skillet to form four pancakes, then top each with fresh blueberries.
Cook for 3-4 minutes until bubbles form, then flip and cook for another 2 minutes until golden brown.
Serve the warm pancakes immediately with a drizzle of pure maple syrup.