YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Maple Syrup
Fluffy ricotta pancakes whisked with protein-rich egg whites and folded with juicy blueberries, griddled until golden and drizzled with 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
15 gram Vanilla protein powder
0.5 cup Fresh blueberries
0.5 tbsp Pure maple syrup
0.25 tsp Coconut oil
0.5 tsp Baking powder
0.25 tsp Vanilla extract
0.13 tsp Sea salt
PREPARATION
In a large bowl, whisk together the ricotta cheese, whole egg, liquid egg whites, and vanilla extract until the mixture is smooth and well-combined.
Stir in the oat flour, vanilla protein powder, baking powder, and sea salt until just incorporated, being careful not to overmix.
Gently fold half of the fresh blueberries into the pancake batter.
Heat the coconut oil in a large non-stick skillet over medium-low heat.
Pour 1/4 cup of batter per pancake onto the skillet and cook until small bubbles begin to form on the surface.
Carefully flip the pancakes and cook for an additional 2 minutes until they are golden brown and cooked through.
Serve the pancakes warm, topped with the remaining fresh blueberries and a drizzle of pure maple syrup.