YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Maple Glaze
Fluffy oat-based pancakes whisked with creamy ricotta and bursting with juicy blueberries, finished with a drizzle of warm, velvety maple glaze.
INGREDIENTS
0.5 cup part-skim ricotta cheese
0.5 cup liquid egg whites
0.25 cup oat flour
15 gram vanilla protein powder
0.25 cup fresh blueberries
1 tsp maple syrup
0.25 tsp baking powder
0.25 tsp vanilla extract
1 tsp ghee
0.13 tsp sea salt
PREPARATION
In a medium bowl, whisk together the ricotta cheese, liquid egg whites, and vanilla extract until the mixture is smooth and well-combined.
Sift the oat flour, vanilla protein powder, baking powder, and sea salt into the wet ingredients, stirring gently until just incorporated.
Carefully fold the fresh blueberries into the batter using a spatula to ensure they are evenly distributed without breaking.
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 three equal-sized pancakes, allowing them to cook for 3 to 4 minutes until small bubbles appear on the surface.
Carefully flip each pancake and cook for an additional 2 minutes until the edges are golden brown and the centers are springy to the touch.
Transfer the pancakes to a plate and finish by drizzling the maple syrup over the top while they are still warm.