YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Maple Syrup
Fluffy ricotta pancakes griddled until golden and bursting with juicy blueberries, served with a dollop of creamy Greek yogurt and pure maple syrup.
INGREDIENTS
0.5 cup part-skim ricotta cheese
0.5 cup liquid egg whites
0.33 cup oat flour
0.5 cup nonfat plain Greek yogurt
0.5 cup fresh blueberries
1 tbsp maple syrup
0.5 tsp coconut oil
0.5 tsp vanilla extract
0.5 tsp baking powder
0.13 tsp sea salt
0.25 tsp lemon zest
PREPARATION
In a medium bowl, whisk together the ricotta cheese, egg whites, half of the Greek yogurt, vanilla extract, and lemon zest until the mixture is smooth.
Whisk in the oat flour, baking powder, and sea salt until just combined, being careful not to overmix the batter.
Gently fold the fresh blueberries into the pancake batter using a spatula.
Heat a large non-stick skillet over medium-low heat and lightly coat the surface with coconut oil.
Pour the batter onto the skillet in 1/4 cup portions, leaving space between each pancake.
Cook for 3 to 4 minutes until small bubbles begin to form on the surface and the edges appear set.
Carefully flip the pancakes and cook for an additional 2 to 3 minutes until they are golden brown and cooked through.
Plate the pancakes and top with the remaining Greek yogurt and a drizzle of pure maple syrup.