YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Maple Syrup
Fluffy pancakes griddled with creamy ricotta and bursting blueberries, served with a drizzle of amber maple syrup for a comforting morning treat.
INGREDIENTS
0.5 cup part-skim ricotta cheese
0.5 cup liquid egg whites
0.25 cup oat flour
0.5 cup fresh blueberries
0.5 tbsp pure maple syrup
0.25 cup nonfat plain Greek yogurt
1 tsp vanilla extract
0.5 tsp baking powder
0.13 tsp sea salt
0.5 tsp avocado oil
PREPARATION
In a medium bowl, whisk together the ricotta cheese, liquid egg whites, and vanilla extract until smooth.
Stir in the oat flour, baking powder, and sea salt until the batter is just combined.
Gently fold in half of the fresh blueberries.
Heat the avocado oil in a large non-stick skillet over medium-low heat.
Pour the batter into the skillet to form four pancakes, then top each with the remaining blueberries.
Cook for 3-4 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until golden brown.
Plate the pancakes and top with a dollop of Greek yogurt and a drizzle of pure maple syrup.