YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Maple Syrup
Fluffy oat-based pancakes whisked with creamy ricotta and bursting with juicy blueberries, served with a dollop of protein-rich Greek yogurt and amber maple syrup.
INGREDIENTS
0.5 cup part-skim ricotta cheese
0.5 cup liquid egg whites
1 large egg
0.13 cup oat flour
0.5 cup fresh blueberries
0.5 tbsp maple syrup
0.25 cup non-fat Greek yogurt
1 tsp vanilla extract
0.5 tsp baking powder
0.25 tsp coconut oil
0.13 tsp sea salt
PREPARATION
Whisk together the ricotta, egg, egg whites, and vanilla extract in a medium bowl until smooth.
Stir in the oat flour, baking powder, and sea salt until just combined.
Heat a non-stick skillet over medium-low heat and lightly coat with coconut oil.
Scoop the batter onto the skillet, sprinkle with fresh blueberries, and cook until bubbles form on the surface.
Flip and cook for another 2 minutes until the pancakes are golden brown and cooked through.
Serve warm topped with Greek yogurt and a drizzle of maple syrup.