YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Maple Syrup
Fluffy oat-based pancakes whisked with creamy ricotta and bursting blueberries, served with a drizzle of pure maple syrup and a dollop of tangy Greek yogurt.
INGREDIENTS
0.5 cup Part-skim ricotta cheese
0.5 cup Egg whites
1 large Egg
0.33 cup Oat flour
0.5 cup Fresh blueberries
0.5 tbsp Maple syrup
0.25 cup Nonfat Greek yogurt
0.5 tsp Baking powder
0.25 tsp Sea salt
0.5 tsp Vanilla extract
0 tsp Avocado oil
PREPARATION
In a large mixing bowl, whisk together the ricotta cheese, whole egg, egg whites, and vanilla extract until the mixture is smooth and combined.
Add the oat flour, baking powder, and sea salt to the wet ingredients, stirring gently until just incorporated.
Fold the fresh blueberries into the batter carefully to avoid crushing them.
Heat a large non-stick skillet over medium-low heat and lightly coat the surface with avocado oil.
Ladle approximately 1/4 cup of batter per pancake onto the skillet, leaving space between each.
Cook for 3-4 minutes until small bubbles begin to form on the surface and the edges look set.
Carefully flip the pancakes and cook for an additional 2-3 minutes until golden brown and firm to the touch.
Plate the pancakes and top with a dollop of Greek yogurt and a drizzle of maple syrup before serving warm.