YOUR SOLIN GENERATED RECIPE
High-Protein Blueberry Ricotta Pancakes
Light and airy oat-based pancakes whisked with creamy ricotta and bursting with juicy blueberries, finished with a drizzle of pure maple syrup.
INGREDIENTS
0.5 cup part-skim ricotta cheese
0.5 cup liquid egg whites
1 large egg
0.13 cup oat flour
0.5 scoop vanilla protein powder
0.5 tsp baking powder
0.25 tsp sea salt
0.5 cup fresh blueberries
0.5 tbsp pure maple syrup
0 tsp avocado oil
PREPARATION
In a medium mixing bowl, whisk together the ricotta cheese, liquid egg whites, and the whole egg until the mixture is smooth and well combined.
Add the oat flour, vanilla protein powder, baking powder, and sea salt to the wet ingredients, stirring until just incorporated.
Gently fold the fresh blueberries into the batter using a spatula to avoid crushing them.
Heat the avocado oil in a large non-stick skillet over medium-low heat, ensuring the surface is evenly coated.
Ladle the batter onto the skillet using about 1/4 cup for each pancake, leaving space between them.
Cook for 3 to 4 minutes until small bubbles appear on the surface and the edges look set, then carefully flip.
Cook for an additional 2 minutes on the second side until golden brown and cooked through.
Transfer the pancakes to a plate and serve immediately with a drizzle of pure maple syrup.