YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Maple Syrup
Griddled egg whites and creamy ricotta form these fluffy, protein-packed pancakes studded with bursting blueberries and finished with a drizzle of amber maple syrup.
INGREDIENTS
1 cup liquid egg whites
0.5 cup part-skim ricotta cheese
0.25 cup oat flour
0.5 cup blueberries
1 tbsp maple syrup
1 tsp baking powder
0.5 tsp vanilla extract
1 tsp lemon zest
0.13 tsp sea salt
1 tsp coconut oil
PREPARATION
In a large bowl, whisk together the liquid egg whites, part-skim ricotta cheese, vanilla extract, and lemon zest until smooth.
Fold in the oat flour, baking powder, and sea salt until just combined, being careful not to overmix.
Gently fold in half of the blueberries into the batter.
Heat a non-stick skillet over medium-low heat and lightly grease with coconut oil.
Pour 0.25 cup portions of batter onto the skillet and cook until bubbles form on the surface, about 3-4 minutes.
Flip carefully and cook for another 2 minutes until golden brown and set.
Serve warm topped with the remaining blueberries and a drizzle of maple syrup.