YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Maple Syrup
Fluffy ricotta pancakes griddled to a golden brown and bursting with juicy blueberries, served with a drizzle of pure maple syrup.
INGREDIENTS
0.25 cup Ricotta cheese
0.5 cup Egg whites
0.5 scoop Vanilla protein powder
0.13 cup Oat flour
0.5 tsp Baking powder
0.25 tsp Sea salt
0.5 cup Blueberries
0.5 tbsp Maple syrup
0.5 tsp Butter
0.25 cup Greek yogurt
PREPARATION
In a medium bowl, whisk together the ricotta cheese, egg whites, and Greek yogurt until smooth.
Fold in the vanilla protein powder, oat flour, baking powder, and sea salt until just combined.
Gently stir in half of the fresh blueberries, being careful not to overmix the batter.
Heat a non-stick skillet over medium-low heat and melt the butter to coat the surface.
Pour the batter into the skillet to form three or four pancakes, topping each with the remaining blueberries.
Cook for 3 to 4 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until golden.
Plate the pancakes and finish with a drizzle of pure maple syrup.