YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Maple Syrup
Fluffy oat-based pancakes whisked with creamy ricotta and protein-rich egg whites, bursting with juicy blueberries and finished with a drizzle of amber maple syrup.
INGREDIENTS
0.5 cup part-skim ricotta cheese
0.5 cup liquid egg whites
0.13 cup oat flour
1 scoop vanilla protein powder
0.5 tsp baking powder
0.5 tsp vanilla extract
0.5 cup fresh blueberries
0.5 tbsp pure maple syrup
0.25 tsp ghee
0.13 tsp sea salt
PREPARATION
In a medium mixing bowl, whisk together the ricotta cheese, liquid egg whites, and vanilla extract until the mixture is smooth and well combined.
Add the oat flour, vanilla protein powder, baking powder, and sea salt to the wet ingredients, stirring gently until just incorporated to keep the batter light.
Gently fold the fresh blueberries into the batter using a spatula, being careful not to overmix and crush the berries.
Heat a non-stick griddle or large skillet over medium-low heat and melt the ghee to coat the surface evenly.
Pour the batter onto the skillet in 1/4 cup increments, cooking for 3-4 minutes per side until golden brown and firm to the touch.
Plate the pancakes and serve immediately with a drizzle of pure maple syrup.