YOUR SOLIN GENERATED RECIPE
Creamy Lemon-Ricotta Berry Pancakes
Fluffy oat-based pancakes whisked with creamy ricotta and bright lemon zest, topped with a luscious Greek yogurt sauce and bursting blueberries.
INGREDIENTS
0.33 cup Oat flour
0.5 cup Liquid egg whites
0.13 cup Part-skim ricotta cheese
0.5 cup Non-fat plain Greek yogurt
20 gram Vanilla protein powder
0.38 cup Fresh blueberries
1 tsp Lemon zest
1 tbsp Fresh lemon juice
1 tsp Baking powder
0.5 tsp Vanilla extract
0.25 tsp Coconut oil
0.13 tsp Sea salt
PREPARATION
In a large bowl, whisk together the oat flour, vanilla protein powder, baking powder, and sea salt until well combined.
In a separate medium bowl, stir together the liquid egg whites, ricotta cheese, lemon zest, vanilla extract, and half of the lemon juice until the mixture is smooth.
Add the wet ingredients to the dry ingredients and fold gently with a spatula until just combined, then fold in half of the fresh blueberries.
Heat a non-stick griddle or large skillet over medium-low heat and lightly coat with the coconut oil.
Spoon about 1/4 cup of batter per pancake onto the hot skillet, cooking for 3 to 4 minutes until small bubbles appear on the surface.
Carefully flip the pancakes and cook for an additional 2 minutes until they are golden brown and firm to the touch.
While the pancakes cook, whisk the Greek yogurt with the remaining lemon juice in a small bowl to create a tart, creamy drizzle.
Plate the pancakes and top with the lemon-yogurt sauce and the remaining fresh blueberries before serving.