YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Fluffy ricotta and Greek yogurt pancakes whisked with bright lemon zest and folded with juicy blueberries for a refreshing, protein-packed morning treat.
INGREDIENTS
0.33 cup part-skim ricotta cheese
0.5 cup non-fat Greek yogurt
1 large eggs
0.5 cup liquid egg whites
0.25 cup oat flour
0.5 cup fresh blueberries
1 tsp lemon zest
1 tbsp lemon juice
0.5 tsp baking powder
0.25 tsp vanilla extract
0 tsp coconut oil
0.13 tsp sea salt
PREPARATION
In a large mixing bowl, whisk together the ricotta cheese, Greek yogurt, whole egg, egg whites, lemon juice, 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 with a spatula until just incorporated.
Gently fold in the fresh blueberries and lemon zest, being careful not to over-mix the batter to ensure the pancakes stay light and airy.
Heat the coconut oil in a large non-stick skillet or griddle over medium-low heat.
Ladle approximately 1/4 cup of batter per pancake onto the hot skillet, cooking for 3 to 4 minutes until small bubbles appear on the surface and the edges look set.
Carefully flip each pancake and cook for another 2 minutes until golden brown and firm to the touch in the center.