YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Maple Syrup
Skillet-cooked pancakes whisked with creamy ricotta and protein-rich egg whites, studded with juicy blueberries and finished with a drizzle of amber maple syrup.
INGREDIENTS
0.5 cup Liquid egg whites
0.5 cup Part-skim ricotta cheese
22 gram Vanilla whey protein powder
0.25 cup Oat flour
0.5 tsp Baking powder
0.25 tsp Ground cinnamon
0.5 cup Fresh blueberries
1 tbsp Pure maple syrup
1 tsp Ghee
PREPARATION
In a medium bowl, whisk together the liquid egg whites, part-skim ricotta cheese, and vanilla whey protein powder until the mixture is smooth and well combined.
Gently stir in the oat flour, baking powder, and ground cinnamon until just incorporated, being careful not to overmix the batter.
Heat a large non-stick skillet over medium-low heat and add the ghee, swirling to evenly coat the surface of the pan.
Pour the batter into the skillet to form three or four medium-sized pancakes, leaving enough space between them for easy flipping.
Press the fresh blueberries into the top of each pancake while the bottom side sets and begins to turn golden brown.
Flip the pancakes carefully once small bubbles form on the surface and the edges appear dry, usually after about 3 to 4 minutes.
Cook for an additional 2 minutes on the second side until the pancakes are golden brown and cooked through to the center.
Transfer the pancakes to a plate and serve immediately with a drizzle of pure maple syrup.