YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Maple Syrup
Fluffy oat-based pancakes whisked with creamy ricotta and bursting with juicy blueberries, finished with a light 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
0.25 cup fresh blueberries
0.5 tbsp pure maple syrup
0.5 tsp vanilla extract
0.5 tsp baking powder
0.13 tsp sea salt
0.5 tsp coconut oil
PREPARATION
In a medium bowl, whisk together the ricotta cheese, whole egg, liquid egg whites, and vanilla extract until the mixture is smooth and well combined.
Add the oat flour, baking powder, and sea salt to the wet ingredients, stirring gently until just incorporated; do not overmix.
Heat a non-stick skillet over medium-low heat and lightly grease with the coconut oil.
Pour the batter into the skillet to form three or four small pancakes, then sprinkle the fresh blueberries evenly over the surface of each.
Cook for 3 to 4 minutes until small bubbles form on the edges, then carefully flip and cook for another 2 minutes until golden brown and firm.
Transfer the pancakes to a plate and serve immediately with a drizzle of pure maple syrup.