YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Maple Syrup
Griddle-cooked oat and ricotta pancakes bursting with juicy blueberries and lemon zest, finished with a sweet drizzle of pure maple syrup.
INGREDIENTS
0.5 cup part-skim ricotta cheese
0.5 cup liquid egg whites
1 large egg
0.33 cup oat flour
0.5 cup fresh blueberries
0.25 tbsp maple syrup
0.25 cup nonfat plain Greek yogurt
0.5 tsp vanilla extract
0.5 tsp baking powder
0.13 tsp sea salt
1 tsp lemon zest
0.25 tsp coconut oil
PREPARATION
In a large bowl, whisk together the ricotta cheese, egg whites, whole egg, vanilla extract, and lemon zest until smooth.
Fold in the oat flour, baking powder, and sea salt until just combined.
Heat a non-stick skillet over medium-low heat and lightly grease with the coconut oil.
Pour the batter onto the skillet to form pancakes, then sprinkle fresh blueberries onto each one.
Cook for 3-4 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until golden brown.
Serve the pancakes warm topped with a dollop of Greek yogurt and a drizzle of maple syrup.