YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Maple Syrup
Fluffy oat-based pancakes folded with creamy ricotta and bursting blueberries, griddled until golden brown and finished with a drizzle of amber maple syrup.
INGREDIENTS
0.5 cup part-skim ricotta cheese
0.5 cup liquid egg whites
0.5 cup nonfat plain Greek yogurt
0.25 cup oat flour
0.5 tsp baking powder
0.5 tsp vanilla extract
0.5 cup fresh blueberries
1 tbsp pure maple syrup
1 tsp coconut oil
0.13 tsp sea salt
0.13 tsp ground cinnamon
PREPARATION
In a medium mixing bowl, whisk together the ricotta cheese, liquid egg whites, Greek yogurt, and vanilla extract until the mixture is smooth and well combined.
Add the oat flour, baking powder, sea salt, and ground cinnamon to the wet ingredients, stirring gently until just incorporated.
Carefully fold in the fresh blueberries using a spatula to avoid overmixing the batter.
Heat a large non-stick skillet over medium-low heat and lightly coat the surface with the coconut oil.
Ladle the batter onto the skillet in 1/4 cup portions, leaving space between each pancake.
Cook for 3 to 4 minutes, or until small bubbles begin to form on the surface and the edges appear set.
Flip the pancakes carefully and cook for an additional 2 to 3 minutes until they are golden brown and cooked through.
Transfer the pancakes to a plate and serve immediately with a drizzle of pure maple syrup.