YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Protein Pancakes
Fluffy pancakes whisked with creamy ricotta and protein-packed egg whites, topped with bursting blueberries and a drizzle of amber maple syrup.
INGREDIENTS
0.33 cup part-skim ricotta cheese
0.5 cup liquid egg whites
1 large egg
0.25 cup oat flour
0.5 scoop vanilla whey protein powder
0.5 cup fresh blueberries
1 tbsp maple syrup
0.5 tsp baking powder
0.25 tsp vanilla extract
0.25 tsp ground cinnamon
0.13 tsp sea salt
1 tsp avocado oil
PREPARATION
In a large mixing bowl, whisk together the ricotta cheese, liquid egg whites, whole egg, and vanilla extract until the mixture is smooth and well combined.
Sift in the oat flour, vanilla protein powder, baking powder, cinnamon, and sea salt, then stir gently until just incorporated, being careful not to overmix.
Fold in half of the fresh blueberries into the batter.
Heat a non-stick griddle or large skillet over medium-low heat and lightly coat with the avocado oil.
Pour the batter onto the skillet in 1/4 cup increments to form pancakes.
Cook for 3-4 minutes until small bubbles form on the surface and the edges appear set, then carefully flip.
Cook for an additional 2 minutes on the other side until golden brown and cooked through.
Plate the pancakes and top with the remaining fresh blueberries and a drizzle of maple syrup.