YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Maple Syrup
Skillet-seared pancakes whisked with creamy ricotta and protein-packed egg whites, studded with bursting blueberries and finished with a drizzle of golden maple syrup.
INGREDIENTS
0.25 cup part-skim ricotta cheese
0.5 cup liquid egg whites
1 large egg
0.25 cup oat flour
0.5 cup non-fat Greek yogurt
0.5 cup fresh blueberries
1 tbsp maple syrup
1 tsp coconut oil
0.5 tsp vanilla extract
0.5 tsp baking powder
0.13 tsp sea salt
0.13 tsp ground cinnamon
PREPARATION
In a medium bowl, whisk together the part-skim ricotta cheese, liquid egg whites, whole egg, non-fat Greek yogurt, and vanilla extract until the mixture is smooth and well-combined.
Gently stir in the oat flour, baking powder, sea salt, and ground cinnamon until just incorporated, being careful not to overmix the batter.
Heat a large non-stick skillet over medium-low heat and lightly coat the surface with the coconut oil.
Pour the batter into the skillet to form four even pancakes, then immediately press the fresh blueberries into the top of each pancake.
Cook for 3 to 4 minutes until small bubbles appear on the surface and the edges are set, then flip and cook for an additional 2 minutes until golden brown.
Transfer the pancakes to a plate and serve immediately with a drizzle of maple syrup.