YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Maple Syrup
Whisked ricotta and oat flour pancakes folded with juicy blueberries and pan-seared until golden, finished with a light drizzle of amber maple syrup.
INGREDIENTS
0.25 cup part-skim ricotta cheese
0.5 cup liquid egg whites
1 large egg
0.25 cup oat flour
0.25 cup plain non-fat Greek yogurt
0.5 cup fresh blueberries
1 tsp pure maple syrup
0.5 tsp vanilla extract
0.25 tsp baking powder
0.13 tsp sea salt
0.5 tsp avocado oil
PREPARATION
In a large mixing bowl, whisk together the ricotta cheese, liquid egg whites, whole egg, and Greek yogurt until the mixture is smooth and well combined.
Add the oat flour, vanilla extract, baking powder, and sea salt to the wet ingredients, stirring until just incorporated without over-mixing.
Gently fold the fresh blueberries into the batter using a spatula.
Heat the avocado oil in a large non-stick skillet over medium-low heat, ensuring the surface is evenly coated.
Ladle approximately 1/4 cup of batter for each pancake onto the skillet, leaving space between them.
Cook for 3 to 4 minutes until small bubbles begin to form on the surface and the edges appear set.
Carefully flip the pancakes and cook for an additional 2 to 3 minutes until they are puffed and golden brown on both sides.
Transfer the pancakes to a plate and serve immediately with a drizzle of pure maple syrup.