YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Maple Syrup
Whisked ricotta and egg white batter pan-seared into fluffy cakes, bursting with juicy blueberries and finished with a drizzle of amber maple syrup.
INGREDIENTS
0.5 cup part-skim ricotta cheese
1 cup liquid egg whites
0.25 cup oat flour
0.5 cup fresh blueberries
0.5 tbsp pure maple syrup
1 tsp vanilla extract
0.5 tsp baking powder
0.25 tsp ground cinnamon
0.25 tsp avocado oil
PREPARATION
In a medium bowl, whisk together the ricotta cheese, egg whites, and vanilla extract until the mixture is smooth and slightly aerated.
Sift the oat flour, baking powder, and cinnamon into the wet ingredients, folding gently with a spatula until just combined.
Heat a large non-stick skillet over medium-low heat and lightly coat the surface with avocado oil.
Ladle the batter into the skillet to form three or four pancakes, then evenly distribute the fresh blueberries onto the top of each cake.
Cook for 3 to 4 minutes until small bubbles appear on the surface and the edges look set.
Carefully flip the pancakes and cook for an additional 2 minutes until they are golden brown and cooked through.
Transfer to a plate and serve immediately with a drizzle of pure maple syrup.