YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Fluffy ricotta pancakes whisked with bright lemon zest and folded with juicy blueberries, pan-seared until golden and fragrant.
INGREDIENTS
0.5 cup part-skim ricotta cheese
0.75 cup liquid egg whites
1 large egg
3 tbsp oat flour
0.5 cup fresh blueberries
1 tsp lemon zest
0.5 tsp vanilla extract
0.25 tsp baking powder
0.25 tsp sea salt
1 tsp avocado oil
PREPARATION
In a medium bowl, whisk together the ricotta cheese, liquid egg whites, whole egg, lemon zest, and vanilla extract until the mixture is smooth and well-combined.
Add the oat flour, baking powder, and sea salt to the wet mixture, stirring gently until just incorporated to maintain a light texture.
Carefully fold in the fresh blueberries using a spatula to avoid crushing them.
Heat the avocado oil in a large non-stick skillet over medium-low heat.
Pour the batter into the skillet to form 3 or 4 pancakes, cooking for 3 to 4 minutes per side until they are golden brown and set in the center.