YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Griddled oat and ricotta pancakes folded with juicy blueberries and bright lemon zest for a fragrant, protein-packed start to the morning.
INGREDIENTS
0.5 cup oat flour
0.25 cup fat-free ricotta cheese
0.25 cup non-fat Greek yogurt
0.5 cup egg whites
1 tsp baking powder
1 tsp lemon zest
0.5 cup fresh blueberries
1 tsp vanilla extract
1 tsp coconut oil
0.13 tsp sea salt
PREPARATION
In a large bowl, whisk together the fat-free ricotta cheese, non-fat Greek yogurt, egg whites, and vanilla extract until the mixture is smooth.
Stir in the oat flour, baking powder, sea salt, and lemon zest until just combined, being careful not to overmix the batter.
Gently fold the fresh blueberries into the batter using a spatula.
Heat the coconut oil in a large non-stick skillet or griddle over medium-low heat.
Pour 0.25 cup of batter per pancake onto the hot skillet and cook for 3 to 4 minutes until bubbles form on the surface.
Carefully flip the pancakes and cook for an additional 2 to 3 minutes until they are golden brown and cooked through.
Serve immediately while warm.