YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Maple Syrup
Fluffy ricotta pancakes whisked with protein-rich egg whites and zest, pan-seared until golden and topped with bursting blueberries and pure maple syrup.
INGREDIENTS
0.5 cup part-skim ricotta cheese
0.75 cup egg whites
2 tbsp oat flour
0.5 scoop vanilla protein powder
0.5 cup fresh blueberries
1 tbsp pure maple syrup
1 tsp lemon zest
0.5 tsp baking powder
0.25 tsp vanilla extract
0.13 tsp sea salt
0.5 tsp ghee
PREPARATION
In a medium bowl, whisk together the ricotta cheese, egg whites, vanilla extract, and lemon zest until the mixture is smooth and aerated.
Sift in the oat flour, vanilla protein powder, baking powder, and sea salt, then gently fold until just combined to keep the batter light.
Heat a non-stick skillet over medium-low heat and melt the ghee to lightly coat the surface.
Pour the batter into the skillet to form three to four pancakes, then press the fresh blueberries into the top of each one.
Cook for 3-4 minutes until small bubbles form on the surface, then carefully flip and cook for another 2 minutes until golden brown.
Plate the pancakes and drizzle with pure maple syrup before serving warm.