YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Maple Syrup
Fluffy oat and ricotta pancakes folded with juicy blueberries and lemon zest, served with a dollop of creamy Greek yogurt and a drizzle of amber maple syrup.
INGREDIENTS
0.33 cup part-skim ricotta cheese
1 large egg
0.5 cup liquid egg whites
0.5 cup non-fat plain Greek yogurt
0.13 cup oat flour
0.5 cup fresh blueberries
0.5 tbsp pure maple syrup
0.5 tsp vanilla extract
0.25 tsp lemon zest
0.5 tsp baking powder
0.13 tsp sea salt
0.5 tsp ghee
PREPARATION
In a medium mixing bowl, whisk together the part-skim ricotta cheese, large egg, liquid egg whites, and 0.25 cup of the Greek yogurt until the mixture is smooth.
Add the oat flour, baking powder, sea salt, vanilla extract, and lemon zest to the wet ingredients, stirring until just combined to keep the batter light.
Gently fold the fresh blueberries into the batter using a spatula, being careful not to over-mix or crush the fruit.
Heat a large non-stick skillet over medium-low heat and add the ghee, swirling to coat the pan evenly.
Scoop the batter onto the skillet in 1/4-cup increments and cook for about 3-4 minutes until small bubbles appear on the surface and the edges look set.
Carefully flip each pancake and cook for an additional 2-3 minutes until the bottoms are golden brown and the centers are cooked through.
Plate the pancakes and top with the remaining 0.25 cup of Greek yogurt and the pure maple syrup before serving warm.