YOUR SOLIN GENERATED RECIPE
Fluffy Lemon Ricotta Pancakes with Berries
Whisked ricotta and oat flour batter pan-seared into light, airy pancakes topped with vibrant, juicy berries for a bright start to your morning.
INGREDIENTS
0.5 cup part-skim ricotta cheese
1 large egg
0.75 cup liquid egg whites
0.25 cup oat flour
1 tsp lemon zest
1 tbsp lemon juice
0.5 tsp baking powder
0.5 tsp vanilla extract
0.5 cup fresh mixed berries
1 tsp coconut oil
0.25 tsp sea salt
PREPARATION
In a medium bowl, whisk together the ricotta cheese, whole egg, liquid egg whites, lemon juice, and vanilla extract until the mixture is smooth and well combined.
Gently fold in the oat flour, lemon zest, baking powder, and sea salt, stirring until just incorporated to keep the batter light.
Heat a large non-stick skillet over medium-low heat and melt the coconut oil to coat the surface evenly.
Ladle approximately 1/4 cup of batter per pancake onto the skillet, cooking 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.
Transfer the pancakes to a plate and serve immediately topped with the fresh mixed berries.