YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Maple Syrup
Fluffy ricotta pancakes whisked with protein-rich egg whites and folded with juicy blueberries, served with a drizzle of amber maple syrup for a bright morning start.
INGREDIENTS
0.5 cup part-skim ricotta cheese
0.5 cup liquid egg whites
0.5 cup nonfat plain Greek yogurt
0.25 cup oat flour
0.5 tsp baking powder
0.25 tsp vanilla extract
0.5 cup fresh blueberries
1 tbsp pure maple syrup
1 tsp avocado oil
0.25 tsp ground cinnamon
0.13 tsp sea salt
PREPARATION
In a large mixing bowl, whisk together the ricotta cheese, liquid egg whites, Greek yogurt, and vanilla extract until the mixture is smooth and well combined.
Sift the oat flour, baking powder, ground cinnamon, and sea salt into the wet ingredients, stirring gently until just incorporated to keep the batter airy.
Heat the avocado oil in a large non-stick skillet or griddle over medium-low heat.
Ladle the batter onto the skillet to form small pancakes, then evenly distribute the fresh blueberries onto the surface of each pancake.
Cook for 3 to 4 minutes until small bubbles appear on the surface and the edges look set, then carefully flip.
Continue cooking for another 2 to 3 minutes until the pancakes are golden brown and cooked through.
Transfer the pancakes to a plate and serve immediately with a drizzle of pure maple syrup.