YOUR SOLIN GENERATED RECIPE
High-Protein Blueberry Ricotta Pancakes
Fluffy pancakes whisked with creamy ricotta and egg whites, bursting with juicy blueberries for a vibrant morning meal.
INGREDIENTS
0.75 cup part-skim ricotta cheese
0.75 cup liquid egg whites
2 tbsp oat flour
0.5 cup fresh blueberries
0.5 tbsp maple syrup
0.25 tsp vanilla extract
0.13 tsp sea salt
0.25 tsp baking powder
1 tsp ghee
PREPARATION
In a medium bowl, whisk together the ricotta cheese, egg whites, and vanilla extract until the mixture is smooth and well combined.
Stir in the oat flour, baking powder, and sea salt, mixing until just incorporated without overworking the batter.
Gently fold in the fresh blueberries using a spatula to ensure they are evenly distributed.
Heat a large non-stick skillet over medium-low heat and add the ghee, swirling to coat the bottom of the pan.
Pour the batter into the skillet to form three or four small pancakes, cooking for about 3-4 minutes until small bubbles appear on the surface.
Carefully flip each pancake and cook for an additional 2-3 minutes until they are golden brown and firm to the touch.
Transfer the pancakes to a plate and serve immediately with a drizzle of maple syrup.