YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Maple Syrup
Fluffy oat-based pancakes whisked with creamy ricotta and zesty lemon, studded with juicy blueberries and finished with a drizzle of amber maple syrup.
INGREDIENTS
0.5 cup part-skim ricotta cheese
1 large egg
0.5 cup liquid egg whites
0.25 cup non-fat Greek yogurt
0.13 cup oat flour
0.5 cup fresh blueberries
0.5 tbsp maple syrup
1 tsp vanilla extract
0.5 tsp baking powder
0.25 tsp sea salt
1 tsp lemon zest
0 tsp avocado oil
PREPARATION
In a medium mixing bowl, whisk together the ricotta cheese, egg, liquid egg whites, Greek yogurt, vanilla extract, and lemon zest until the mixture is smooth and well combined.
Add the oat flour, baking powder, and sea salt to the wet ingredients, stirring gently until just incorporated to keep the batter light.
Heat a large non-stick skillet or griddle over medium-low heat and lightly coat with the avocado oil.
Pour approximately 1/4 cup of batter per pancake onto the hot skillet, then carefully press a few fresh blueberries into the surface of each pancake.
Cook for 3 to 4 minutes until small bubbles begin to form on the surface and the edges look set.
Carefully flip the pancakes and cook for an additional 2 minutes until they are golden brown and cooked through.
Serve the pancakes immediately, topped with the remaining fresh blueberries and a drizzle of maple syrup.