YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Maple Syrup
Fluffy pancakes whisked with creamy ricotta and protein-rich eggs, bursting with juicy blueberries and finished with a drizzle of amber maple syrup.
INGREDIENTS
0.25 cup Part-skim ricotta cheese
2 large Eggs
1 scoop Vanilla protein powder
2 tbsp Oat flour
0.5 tsp Baking powder
0.25 tsp Ground cinnamon
0.5 cup Fresh blueberries
1 tsp Ghee
1 tbsp Pure maple syrup
0.13 tsp Sea salt
PREPARATION
In a medium bowl, whisk together the ricotta cheese and eggs until the mixture is smooth and creamy.
Fold in the vanilla protein powder, oat flour, baking powder, cinnamon, and sea salt until just combined into a thick batter.
Gently stir in half of the fresh blueberries, being careful not to crush them, and reserve the rest for topping.
Heat a large non-stick skillet over medium-low heat and add the ghee, swirling to coat the pan evenly.
Pour the batter into the skillet to form three or four medium pancakes, cooking until small bubbles begin to form on the surface.
Carefully flip the pancakes and cook for another 2 to 3 minutes until they are golden brown and firm to the touch.
Transfer the pancakes to a plate, top with the remaining fresh blueberries, and finish with a drizzle of pure maple syrup.