YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Maple Syrup
Griddle-cooked pancakes made with creamy ricotta and protein-packed Greek yogurt, filled with bursting blueberries for a bright and sweet morning treat.
INGREDIENTS
0.5 cup Liquid egg whites
0.5 cup Non-fat Greek yogurt
0.25 cup Part-skim ricotta cheese
0.25 tsp Vanilla extract
0.5 scoop Vanilla whey protein powder
2 tbsp Coconut flour
0.5 tsp Baking powder
0.06 tsp Sea salt
0.5 cup Fresh blueberries
1 tsp Avocado oil
1 tbsp Pure maple syrup
PREPARATION
In a large mixing bowl, whisk together the liquid egg whites, Greek yogurt, ricotta cheese, and vanilla extract until the mixture is smooth and well-incorporated.
Add the vanilla whey protein powder, coconut flour, baking powder, and sea salt to the wet ingredients, stirring gently until a thick batter forms.
Carefully fold in half of the fresh blueberries to distribute them evenly without mashing the fruit.
Heat a large non-stick griddle or skillet over medium-low heat and coat lightly with the avocado oil.
Ladle the batter onto the griddle to form four pancakes, then press the remaining blueberries into the top of each pancake.
Cook for approximately 3 to 4 minutes until small bubbles appear on the surface, then 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.