YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Maple Syrup
Fluffy ricotta pancakes whisked with protein-rich egg whites and bursting with juicy blueberries, finished with a drizzle of amber maple syrup.
INGREDIENTS
0.5 cup part-skim ricotta cheese
0.5 cup liquid egg whites
2 tbsp oat flour
20 g vanilla protein powder
0.5 tsp baking powder
0.5 cup fresh blueberries
1 tsp coconut oil
1 tbsp pure maple syrup
0.25 tsp vanilla extract
0.13 tsp sea salt
PREPARATION
In a medium mixing bowl, whisk together the part-skim ricotta cheese, liquid egg whites, vanilla extract, and sea salt until the mixture is smooth and well combined.
Add the oat flour, vanilla protein powder, and baking powder to the wet ingredients, stirring gently with a spatula until just incorporated.
Carefully fold in half of the fresh blueberries, taking care not to overwork the batter to keep the pancakes light.
Heat the coconut oil in a large non-stick skillet over medium-low heat until shimmering.
Ladle the batter into the skillet to form three or four small pancakes, cooking for approximately 3-4 minutes until small bubbles appear on the surface.
Flip the pancakes and cook for an additional 2 minutes until they are golden brown and firm to the touch.
Transfer the pancakes to a plate and top with the remaining fresh blueberries and a drizzle of pure maple syrup.