YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Maple Syrup
Fluffy ricotta pancakes folded with juicy blueberries and griddled until golden, served with a drizzle of amber maple syrup for a velvety morning treat.
INGREDIENTS
0.5 cup part-skim ricotta cheese
0.5 cup liquid egg whites
1 large egg
0.13 cup oat flour
0.25 cup plain nonfat Greek yogurt
0.5 cup fresh blueberries
0.5 tbsp pure maple syrup
0.5 tsp vanilla extract
0.5 tsp baking powder
0.13 tsp sea salt
0 tsp ghee
PREPARATION
In a large mixing bowl, whisk together the ricotta cheese, liquid egg whites, whole egg, Greek yogurt, and vanilla extract until the mixture is smooth and well combined.
Sift in the oat flour, baking powder, and sea salt, gently folding the dry ingredients into the wet mixture with a spatula until just incorporated to keep the batter light.
Gently fold in the fresh blueberries, being careful not to over-mix or crush the berries.
Heat a large non-stick skillet or griddle over medium-low heat and add the ghee, swirling to coat the surface evenly.
Pour the batter onto the skillet in 1/4 cup increments, cooking for 3-4 minutes until small bubbles form on the surface and the edges appear set.
Carefully flip the pancakes and cook for an additional 2-3 minutes until they are golden brown and cooked through.
Transfer the pancakes to a plate and serve immediately with a drizzle of pure maple syrup.