YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Maple Syrup
Whisked ricotta and egg white pancakes folded with juicy blueberries and pan-seared until golden, finished with a drizzle of amber maple syrup.
INGREDIENTS
0.5 cup part-skim ricotta cheese
0.5 cup liquid egg whites
0.25 cup oat flour
20 gram vanilla protein powder
0.5 tsp baking powder
0.25 tsp sea salt
0.5 tsp vanilla extract
0.5 cup fresh blueberries
1 tsp avocado oil
1 tbsp pure maple syrup
PREPARATION
In a large bowl, whisk together the ricotta cheese, egg whites, and vanilla extract until the mixture is smooth and aerated.
Sift the oat flour, vanilla protein powder, baking powder, and sea salt into the wet ingredients.
Stir the batter gently until just combined, being careful not to over-mix which can make the pancakes tough.
Gently fold in the fresh blueberries using a rubber spatula to distribute them evenly throughout the batter.
Heat the avocado oil in a large non-stick skillet or griddle over medium-low heat.
Ladle the batter onto the skillet to form three or four small pancakes, cooking until small bubbles appear on the surface.
Carefully flip each pancake and cook for an additional 2 to 3 minutes until they are golden brown and firm to the touch.
Transfer the pancakes to a plate and serve immediately with a drizzle of pure maple syrup.