YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Maple Syrup
Griddle-cooked oat pancakes whisked with creamy ricotta and lemon zest, bursting with juicy blueberries and finished with a drizzle of amber maple syrup.
INGREDIENTS
0.5 cup part-skim ricotta cheese
1 large egg
0.75 cup liquid egg whites
0.25 cup oat flour
0.5 cup fresh blueberries
0.5 tbsp pure maple syrup
0.5 tsp vanilla extract
1 tsp lemon zest
0.5 tsp baking powder
0.13 tsp sea salt
0.25 tsp avocado oil
PREPARATION
In a medium bowl, whisk together the ricotta cheese, whole egg, liquid egg whites, vanilla extract, and lemon zest until the mixture is smooth and well combined.
Gently fold in the oat flour, baking powder, and sea salt until just incorporated, being careful not to overwork the batter to keep it light.
Heat the avocado oil in a large non-stick skillet over medium-low heat, ensuring the surface is evenly coated.
Scoop the batter into the skillet to form three or four pancakes, then sprinkle the fresh blueberries evenly over the top of each round.
Cook for 3-4 minutes until small bubbles form on the surface and the edges look set, then flip and cook for another 2 minutes until golden brown.
Plate the pancakes and finish with a drizzle of pure maple syrup before serving while warm.