YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Maple Syrup
Griddled pancakes made with creamy ricotta and oat flour, bursting with juicy blueberries and finished with a drizzle of amber maple syrup.
INGREDIENTS
0.5 cup part-skim ricotta cheese
0.5 cup liquid egg whites
0.25 cup oat flour
0.5 scoop vanilla protein powder
0.5 cup fresh blueberries
1 tsp maple syrup
0.25 tsp baking powder
0.25 tsp vanilla extract
0.5 tsp ghee
0.13 tsp sea salt
PREPARATION
In a medium bowl, whisk together the part-skim ricotta cheese, liquid egg whites, and vanilla extract until the mixture is smooth and well-combined.
Sift in the oat flour, vanilla protein powder, baking powder, and sea salt, then gently fold until just incorporated to keep the batter light.
Heat a non-stick skillet over medium-low heat and melt the ghee, swirling to coat the surface evenly.
Pour the batter into the skillet to form three or four pancakes, then immediately press the fresh blueberries into the top of each one.
Cook for 3-4 minutes until small bubbles form on the surface, then carefully flip and cook for another 2 minutes until golden brown.
Transfer the pancakes to a plate and finish with a drizzle of maple syrup before serving warm.