YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Maple Syrup
Griddled pancakes made with creamy ricotta and fresh blueberries, served with a drizzle of amber maple syrup.
INGREDIENTS
0.5 cup Part-skim ricotta cheese
0.5 cup Liquid egg whites
0.5 scoop Vanilla protein powder
0.13 cup Oat flour
0.5 tsp Baking powder
0.5 cup Fresh blueberries
0 tbsp Pure maple syrup
0.5 tsp Vanilla extract
0 tsp Coconut oil
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 creamy.
Stir in the vanilla protein powder, oat flour, baking powder, and sea salt until just combined, being careful not to overmix.
Gently fold in the fresh blueberries to distribute them evenly throughout the batter.
Heat a non-stick skillet over medium-low heat and lightly coat with coconut oil.
Pour the batter onto the skillet in 1/4 cup increments, cooking for 3-4 minutes per side until golden brown and firm.
Plate the pancakes and serve immediately with a drizzle of pure maple syrup.