YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Maple Syrup
Fluffy pancakes whisked with creamy ricotta and zesty lemon, bursting with juicy blueberries and finished with a light drizzle of amber maple syrup.
INGREDIENTS
0.75 cup low-fat ricotta cheese
0.5 cup liquid egg whites
1 large egg
0.25 cup oat flour
0.5 tsp baking powder
0.5 tsp vanilla extract
1 tsp lemon zest
0.5 cup fresh blueberries
0.5 tbsp pure maple syrup
0.5 tsp coconut oil
0.13 tsp sea salt
PREPARATION
In a large mixing bowl, whisk together the ricotta cheese, liquid egg whites, whole egg, vanilla extract, and lemon zest until the mixture is smooth and well combined.
Sift the oat flour, baking powder, and sea salt into the wet ingredients, stirring gently with a spatula until just incorporated; do not overmix.
Heat a non-stick griddle or large skillet over medium-low heat and lightly coat with the coconut oil.
Ladle the batter onto the skillet to form three or four medium pancakes. Immediately drop the fresh blueberries onto the surface of each pancake.
Cook for 3 to 4 minutes until small bubbles form on the surface and the edges appear set, then carefully flip and cook for another 2 minutes until golden brown.
Transfer the pancakes to a plate and serve immediately with a drizzle of pure maple syrup.