YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Fluffy oat-based pancakes whisked with creamy ricotta and bright lemon zest, then griddled until golden and bursting with juicy blueberries.
INGREDIENTS
0.25 cup part-skim ricotta cheese
0.5 cup liquid egg whites
1 large egg
0.33 cup oat flour
0.5 cup fresh blueberries
0.5 cup non-fat plain Greek yogurt
1 tsp lemon zest
0.5 tsp vanilla extract
0.5 tsp baking powder
0.13 tsp sea salt
1 tsp avocado oil
PREPARATION
In a medium bowl, whisk together the ricotta cheese, liquid egg whites, whole egg, vanilla extract, and lemon zest until the mixture is smooth and well combined.
Add the oat flour, baking powder, and sea salt to the wet ingredients, folding gently with a spatula until just incorporated to keep the batter light.
Heat a large non-stick skillet over medium-low heat and lightly coat the surface with the avocado oil.
Ladle the batter onto the skillet in 1/4 cup portions, then immediately press several fresh blueberries into the top of each pancake.
Cook for 2 to 3 minutes until small bubbles begin to form on the surface and the edges appear set, then flip carefully.
Cook for an additional 1 to 2 minutes until the pancakes are golden brown and cooked through.
Serve the warm pancakes immediately with the Greek yogurt on the side for a creamy, high-protein finish.