YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Maple Syrup
Fluffy oat and ricotta pancakes folded with juicy blueberries and griddled until golden brown, finished with a drizzle of amber maple syrup.
INGREDIENTS
0.5 cup liquid egg whites
0.5 cup part-skim ricotta cheese
0.5 cup non-fat plain Greek yogurt
0.33 cup oat flour
0.5 cup fresh blueberries
0.5 tbsp pure maple syrup
0.5 tsp vanilla extract
0.25 tsp baking powder
0.13 tsp sea salt
0.25 tsp coconut oil
PREPARATION
In a large mixing bowl, whisk together the liquid egg whites, part-skim ricotta cheese, and non-fat Greek yogurt until the mixture is smooth and aerated.
Sift in the oat flour, baking powder, and sea salt, then add the vanilla extract and stir gently until just combined.
Carefully fold the fresh blueberries into the batter using a spatula to ensure they are evenly distributed without bursting.
Heat a large non-stick skillet over medium-low heat and add the coconut oil, swirling to coat the surface evenly.
Ladle the batter onto the skillet using approximately one-quarter cup for each pancake, leaving space between them for easy flipping.
Cook for 3 to 4 minutes until the edges are set and small bubbles begin to form on the surface, then flip carefully.
Continue cooking for another 2 to 3 minutes until the pancakes are golden brown and firm to the touch.
Transfer the pancakes to a plate and serve immediately with a drizzle of pure maple syrup.