YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Maple Syrup
Fluffy oat and ricotta pancakes griddled until golden, bursting with juicy blueberries and topped with a velvety Greek yogurt dollop and pure maple syrup.
INGREDIENTS
0.33 cup oat flour
0.33 cup part-skim ricotta cheese
0.75 cup liquid egg whites
0.5 cup fresh blueberries
0.5 cup nonfat plain Greek yogurt
1 tbsp pure maple syrup
0.5 tsp baking powder
0.25 tsp vanilla extract
1 tsp avocado oil
0.13 tsp sea salt
PREPARATION
In a medium bowl, whisk together the oat flour, baking powder, and sea salt.
In a separate bowl, combine the ricotta cheese, egg whites, and vanilla extract until smooth.
Gently fold the wet ingredients into the dry ingredients until just combined, then fold in half of the blueberries.
Heat a non-stick skillet over medium heat and lightly coat with avocado oil.
Pour the batter onto the skillet to form small pancakes and cook until bubbles form on the surface, about 3 minutes.
Flip and cook for another 2 minutes until the pancakes are golden brown and cooked through.
Serve the pancakes topped with the remaining blueberries, a dollop of Greek yogurt, and a drizzle of maple syrup.