YOUR SOLIN GENERATED RECIPE
High-Protein Blueberry Ricotta Pancakes
Fluffy pancakes griddled with creamy ricotta and bursting blueberries, served with a drizzle of maple syrup and a dollop of protein-rich Greek yogurt.
INGREDIENTS
0.3 cup Ricotta cheese
0.5 cup Liquid egg whites
1 large Egg
0.25 cup Oat flour
0.5 cup Nonfat Greek yogurt
0.5 cup Fresh blueberries
1 tbsp Pure maple syrup
0.5 tsp Vanilla extract
0.25 tsp Baking powder
1 pinch Sea salt
0.5 tsp Ghee
PREPARATION
In a medium bowl, whisk together the ricotta cheese, liquid egg whites, whole egg, vanilla extract, and Greek yogurt until smooth.
Gently fold in the oat flour, baking powder, and sea salt until just combined; do not overmix.
Heat a non-stick griddle or large skillet over medium-low heat and melt the ghee to coat the surface.
Pour the batter into four equal circles and press fresh blueberries into the top of each pancake.
Cook for 3-4 minutes until small bubbles form on the surface, then flip and cook for another 2 minutes until golden brown.
Serve the pancakes warm, topped with any remaining blueberries and a drizzle of pure maple syrup.