YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Maple Syrup
Fluffy pancakes griddled with creamy ricotta and bursting blueberries, finished with a drizzle of amber maple syrup for a velvety morning treat.
INGREDIENTS
0.25 cup Part-skim ricotta cheese
0.5 cup Fat-free Greek yogurt
1 large Egg
0.5 cup Liquid egg whites
0.25 cup Oat flour
0.5 tsp Baking powder
0.25 tsp Vanilla extract
0.5 cup Fresh blueberries
0.5 tbsp Maple syrup
0.25 tsp Coconut oil
0.13 tsp Sea salt
PREPARATION
In a large bowl, whisk together the ricotta cheese, Greek yogurt, large egg, liquid egg whites, and vanilla extract until the mixture is smooth and well-combined.
Add the oat flour, baking powder, and sea salt to the wet ingredients, folding gently with a spatula until just incorporated to keep the batter light.
Heat a non-stick griddle or large skillet over medium-low heat and lightly coat the surface with the coconut oil.
Ladle approximately 1/4 cup of batter per pancake onto the hot skillet, then sprinkle several fresh blueberries onto the top of each pancake.
Cook for 3 to 4 minutes until the edges appear set and small bubbles form on the surface, then carefully flip and cook for an additional 2 minutes until golden brown.
Plate the pancakes while warm, topping with the remaining blueberries and a drizzle of maple syrup.