YOUR SOLIN GENERATED RECIPE
High-Protein Blueberry Ricotta Pancakes
Fluffy oat-based pancakes whisked with creamy ricotta and zesty lemon, then griddled until golden and bursting with juicy blueberries.
INGREDIENTS
0.25 cup part-skim ricotta cheese
1 large eggs
0.5 cup liquid egg whites
0.25 cup oat flour
0.5 cup fresh blueberries
0 tbsp pure maple syrup
1 tsp lemon zest
0.5 tsp baking powder
0.13 tsp sea salt
0 tsp avocado oil
PREPARATION
In a large mixing bowl, whisk together the ricotta cheese, whole eggs, and liquid egg whites until the mixture is smooth and well combined.
Add the oat flour, lemon zest, baking powder, and sea salt to the wet ingredients and stir until just incorporated.
Gently fold the fresh blueberries into the batter using a spatula to avoid crushing them.
Heat a large non-stick skillet over medium-low heat and lightly coat with the avocado oil.
Pour 1/4 cup portions of the batter onto the skillet, leaving space between each pancake.
Cook for 3 to 4 minutes until small bubbles form on the surface and the edges appear set.
Carefully flip the pancakes and cook for an additional 2 minutes until both sides are golden brown and the center is cooked through.
Transfer the pancakes to a plate and serve immediately with a drizzle of pure maple syrup.