YOUR SOLIN GENERATED RECIPE
Fluffy Lemon-Ricotta Yogurt Pancakes
Whisked lemon-infused ricotta and Greek yogurt create these protein-packed, zesty pancakes that boast a cloud-like texture and a refreshing citrus finish.
INGREDIENTS
1 cup non-fat Greek yogurt
0.25 cup part-skim ricotta cheese
2 large egg whites
0.25 cup oat flour
1 tsp baking powder
1 tbsp lemon zest
1 tbsp lemon juice
0.25 tsp sea salt
0.25 tsp vanilla extract
0.5 cup fresh blueberries
PREPARATION
In a medium bowl, whisk together the Greek yogurt, ricotta cheese, egg whites, lemon juice, lemon zest, and vanilla extract until smooth.
Sift the oat flour, baking powder, and sea salt into the wet mixture, then gently fold until just combined to keep the batter airy.
Preheat a non-stick griddle or large skillet over medium-low heat and lightly coat with cooking spray if needed.
Scoop approximately 1/4 cup of batter per pancake onto the hot surface, topping each with a few fresh blueberries.
Cook for 3-4 minutes until small bubbles form on the surface and the edges look set, then carefully flip.
Continue cooking for another 2-3 minutes until golden brown and cooked through, then serve warm.