YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Maple Syrup
Fluffy ricotta pancakes whisked with lemon zest and folded with juicy blueberries, pan-seared until golden and drizzled with pure maple syrup.
INGREDIENTS
0.25 cup Part-skim ricotta cheese
2 large Eggs
0.5 cup Liquid egg whites
0.13 cup Oat flour
0.5 cup Fresh blueberries
0.25 tbsp Pure maple syrup
0 tsp Ghee
0.5 tsp Baking powder
0.25 tsp Sea salt
1 tsp Lemon zest
PREPARATION
In a medium bowl, whisk together the ricotta cheese, whole eggs, and liquid egg whites until the mixture is smooth and creamy.
Stir in the oat flour, baking powder, sea salt, and lemon zest until just combined, being careful not to overmix.
Gently fold in the fresh blueberries using a spatula to keep them whole.
Heat a large non-stick skillet over medium-low heat and add the ghee, swirling to coat the pan evenly.
Pour the batter in 1/4 cup increments onto the skillet, leaving space between each pancake.
Cook for 3-4 minutes until small bubbles form on the surface and the edges appear set.
Carefully flip the pancakes and cook for another 2-3 minutes until they are golden brown and cooked through.
Serve the pancakes immediately, topped with a drizzle of pure maple syrup.