YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Maple Syrup
Fluffy ricotta pancakes whisked with protein-rich egg whites and bursting with juicy blueberries, served with a drizzle of pure maple syrup.
INGREDIENTS
0.75 cup Part-skim ricotta cheese
0.5 cup Egg whites
0.25 cup Oat flour
0.25 cup Nonfat Greek yogurt
0.25 cup Fresh blueberries
0.5 tbsp Maple syrup
1 tsp Vanilla extract
0.5 tsp Baking powder
0.13 tsp Sea salt
1 tsp Coconut oil
PREPARATION
In a large bowl, whisk together the ricotta cheese, egg whites, Greek yogurt, and vanilla extract until the mixture is smooth and creamy.
Sift in the oat flour, baking powder, and sea salt, gently folding the dry ingredients into the wet batter until just combined.
Heat the coconut oil in a large non-stick skillet over medium-low heat.
Pour the batter into the skillet to form three or four pancakes, then sprinkle the fresh blueberries evenly over the top of each one.
Cook for 3-4 minutes until small bubbles form on the surface, then carefully flip and cook for another 2 minutes until golden brown.
Plate the pancakes and finish with a drizzle of maple syrup.