YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Maple Syrup
Fluffy oat and ricotta pancakes griddled until golden brown, bursting with juicy blueberries and finished with a drizzle of pure maple syrup.
INGREDIENTS
0.5 cup part-skim ricotta cheese
0.5 cup liquid egg whites
1 large egg
0.25 cup nonfat plain Greek yogurt
0.17 cup oat flour
0.5 cup fresh blueberries
0.5 tbsp pure maple syrup
0.5 tsp baking powder
0.25 tsp vanilla extract
0.25 tsp avocado oil
PREPARATION
In a large mixing bowl, whisk together the ricotta cheese, egg whites, whole egg, Greek yogurt, and vanilla extract until the mixture is smooth.
Add the oat flour and baking powder to the wet ingredients and stir until just combined, being careful not to overmix.
Gently fold in half of the fresh blueberries.
Heat a large non-stick skillet or griddle over medium-low heat and lightly coat with the avocado oil.
Ladle approximately 1/4 cup of batter onto the skillet for each pancake.
Cook for 3-4 minutes until small bubbles begin to form on the surface, then flip and cook for another 2-3 minutes until golden brown.
Serve the pancakes warm, topped with the remaining fresh blueberries and a drizzle of pure maple syrup.