YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Protein Pancakes
Fluffy pancakes whisked with creamy ricotta and protein-rich egg whites, bursting with juicy blueberries and finished with a drizzle of amber maple syrup.
INGREDIENTS
0.5 cup part-skim ricotta cheese
0.75 cup liquid egg whites
2 tbsp vanilla protein powder
2 tbsp oat flour
0.5 tsp baking powder
0.5 tsp vanilla extract
0.5 cup fresh blueberries
0.5 tbsp maple syrup
1 tsp coconut oil
PREPARATION
In a medium bowl, whisk together the ricotta cheese, liquid egg whites, and vanilla extract until the mixture is smooth and well combined.
Sift in the vanilla protein powder, oat flour, and baking powder, stirring gently until just incorporated to keep the batter light.
Heat the coconut oil in a non-stick skillet over medium-low heat until shimmering.
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 while they are still warm.