YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Maple Syrup
Fluffy pancakes whisked with creamy ricotta and protein-packed Greek yogurt, bursting with juicy blueberries and finished with a drizzle of amber maple syrup.
INGREDIENTS
0.5 cup liquid egg whites
0.5 cup nonfat Greek yogurt
0.25 cup part-skim ricotta cheese
0.25 cup oat flour
15 gram vanilla protein powder
0.5 tsp baking powder
0.25 tsp ground cinnamon
0.25 cup fresh blueberries
1 tbsp pure maple syrup
1 tsp coconut oil
PREPARATION
In a large bowl, whisk together the egg whites, Greek yogurt, and ricotta cheese until the mixture is smooth and aerated.
Sift in the oat flour, vanilla protein powder, baking powder, and cinnamon, then gently fold until just combined to keep the batter light.
Heat a non-stick skillet over medium-low heat and lightly coat with the coconut oil.
Pour 1/4 cup of batter for each pancake onto the skillet and press several fresh blueberries into the top of each.
Cook for 3 to 4 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until golden brown.
Serve the warm pancakes stacked high and finish with a drizzle of pure maple syrup.