YOUR SOLIN GENERATED RECIPE
Fluffy Lemon Ricotta Pancakes with Berries
Whisked ricotta and lemon zest create these light, protein-packed pancakes served with a vibrant burst of fresh berries and a hint of citrus.
INGREDIENTS
0.5 cup part-skim ricotta cheese
2 large eggs
0.5 cup liquid egg whites
0.33 cup oat flour
1 tsp lemon zest
1 tbsp lemon juice
1 tsp vanilla extract
1 tsp baking powder
0.25 tsp sea salt
0.5 cup fresh blueberries
1 tsp ghee
PREPARATION
In a large bowl, whisk together the ricotta cheese, whole eggs, 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 until just incorporated, being careful not to over-mix the batter.
Heat a large non-stick skillet or griddle over medium-low heat and add the ghee to lightly coat the surface.
Pour the batter onto the skillet using a 1/4 cup measuring cup for each pancake, ensuring there is enough space between them for easy flipping.
Cook for 3 to 4 minutes until small bubbles begin to form 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 top with the fresh blueberries before serving immediately.