YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Maple Syrup
Fluffy ricotta pancakes whisked with protein-rich egg whites and folded with juicy blueberries, served with a drizzle of pure amber maple syrup.
INGREDIENTS
0.5 cup part-skim ricotta cheese
1 cup liquid egg whites
0.25 cup oat flour
0.5 cup fresh blueberries
1 tbsp maple syrup
0.5 tsp vanilla extract
0.25 tsp baking powder
0.25 tsp sea salt
1 tsp ghee
PREPARATION
In a medium bowl, whisk together the ricotta cheese, liquid egg whites, and vanilla extract until the mixture is smooth and aerated.
Gently fold in the oat flour, baking powder, and sea salt until just combined, ensuring no large dry clumps remain.
Carefully stir in the fresh blueberries to distribute them evenly throughout the protein-packed batter.
Heat the ghee in a large non-stick skillet over medium-low heat until melted and shimmering.
Ladle the batter into the skillet to form small pancakes, cooking for 3-4 minutes per side until they are golden brown and firm.
Plate the warm pancakes and finish with a drizzle of maple syrup for a balanced, clean-eating breakfast.