YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Maple Syrup
Fluffy ricotta pancakes whisked with lemon zest and protein-rich egg whites, folded with bursting blueberries and 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
15 gram vanilla protein powder
0.5 tsp baking powder
0.5 tsp lemon zest
0.25 tsp sea salt
0.5 cup fresh blueberries
1 tsp ghee
0.5 tbsp maple syrup
PREPARATION
In a medium mixing bowl, whisk together the ricotta cheese, liquid egg whites, and fresh lemon zest until the mixture is smooth and well-combined.
Sift the oat flour, vanilla protein powder, baking powder, and sea salt into the wet ingredients, stirring gently until just incorporated.
Carefully fold the fresh blueberries into the batter using a spatula to avoid crushing the fruit.
Heat a large non-stick skillet over medium-low heat and add the ghee, swirling to coat the bottom of the pan.
Ladle the batter onto the skillet to form small pancakes, cooking for 3-4 minutes until bubbles appear on the surface and the edges look set.
Carefully flip the pancakes and cook for an additional 2 minutes until they are golden brown and cooked through.
Transfer the pancakes to a plate and serve immediately with a drizzle of maple syrup.