YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Protein Pancakes
Fluffy pancakes griddled with creamy ricotta and bursting blueberries, offering a velvety texture and naturally sweet finish.
INGREDIENTS
0.5 cup Egg whites
1 scoop Vanilla protein powder
0.25 cup Part-skim ricotta cheese
0.25 cup Oat flour
0.5 cup Fresh blueberries
1 tsp Coconut oil
0.5 tsp Baking powder
0.5 tsp Vanilla extract
0.25 tsp Ground cinnamon
PREPARATION
In a medium bowl, whisk together the egg whites, part-skim ricotta cheese, vanilla extract, and ground cinnamon until the mixture is smooth.
Add the oat flour, vanilla protein powder, and baking powder to the wet ingredients and stir until just combined.
Gently fold the fresh blueberries into the batter using a spatula.
Heat the coconut oil in a large non-stick skillet over medium-low heat.
Ladle the batter into the skillet to form three or four pancakes, ensuring they do not touch.
Cook for 3 to 4 minutes until small bubbles appear on the surface and the edges look set.
Carefully flip the pancakes and cook for an additional 2 minutes until they are golden brown and cooked through.