YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Maple Syrup
Fluffy whole-grain pancakes folded with creamy ricotta and bursting blueberries, griddled until golden and finished with a drizzle of amber maple syrup.
INGREDIENTS
0.5 cup low-fat ricotta cheese
1 large eggs
0.5 cup liquid egg whites
0.13 cup oat flour
0.5 tsp baking powder
0.5 tsp vanilla extract
0.5 cup fresh blueberries
0.5 tbsp pure maple syrup
0 tsp avocado oil
0.13 tsp sea salt
PREPARATION
In a medium bowl, whisk the ricotta, whole eggs, egg whites, and vanilla until the mixture is smooth and well combined.
Stir in the oat flour, baking powder, and sea salt, mixing only until the dry ingredients are just incorporated.
Gently fold in the fresh blueberries to keep them whole.
Heat a large non-stick skillet over medium-low heat and lightly coat with the avocado oil.
Pour 1/4 cup portions of the batter onto the skillet and cook for about 3 minutes until small bubbles form on the surface.
Carefully flip the pancakes and cook for an additional 2 minutes until they are golden brown and firm to the touch.
Serve the pancakes immediately, topped with a drizzle of pure maple syrup.