YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Protein Pancakes
Griddle-cooked pancakes folded with creamy ricotta and bursting blueberries, served with a drizzle of amber maple syrup for a satisfyingly sweet bite.
INGREDIENTS
1 cup liquid egg whites
0.5 cup low-fat ricotta cheese
0.25 cup non-fat Greek yogurt
0.13 cup oat flour
1 tsp baking powder
0.5 tsp vanilla extract
0.25 tsp sea salt
0.5 cup fresh blueberries
0.5 tbsp maple syrup
0.25 tsp coconut oil
PREPARATION
In a large mixing bowl, whisk together the liquid egg whites, ricotta cheese, and Greek yogurt until the mixture is smooth and well-incorporated.
Add the oat flour, baking powder, vanilla extract, and sea salt to the wet ingredients, stirring until just combined.
Gently fold the fresh blueberries into the batter using a spatula to avoid crushing them.
Heat the coconut oil in a large non-stick skillet or griddle over medium-low heat.
Ladle the batter onto the skillet in 1/4 cup portions, leaving space between each pancake.
Cook for 3 to 4 minutes until small bubbles appear on the surface and the edges look set.
Carefully flip each pancake and cook for an additional 2 minutes until golden brown and cooked through.
Transfer the pancakes to a plate and serve warm with a drizzle of maple syrup.