YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Whisked ricotta pancakes infused with bright lemon zest and folded with juicy blueberries, pan-seared until golden and served with a dollop of creamy yogurt.
INGREDIENTS
0.5 cup low-fat ricotta cheese
0.5 cup liquid egg whites
1 large egg
0.13 cup oat flour
0.5 cup non-fat Greek yogurt
0.5 cup fresh blueberries
1 tsp lemon zest
0.5 tsp vanilla extract
0.5 tsp baking powder
0.13 tsp sea salt
0.5 tsp ghee
PREPARATION
In a medium bowl, whisk together the ricotta cheese, liquid egg whites, and the whole egg until the mixture is smooth and aerated.
Stir in the oat flour, lemon zest, vanilla extract, baking powder, and sea salt until the batter is just combined.
Gently fold in half of the fresh blueberries, taking care not to crush them.
Heat the ghee in a large non-stick skillet over medium-low heat until shimmering.
Pour the batter into the skillet to form four pancakes, cooking for 3-4 minutes until small bubbles appear on the surface.
Carefully flip the pancakes and cook for an additional 2 minutes until they are golden brown and firm to the touch.
Plate the pancakes immediately and top with the non-fat Greek yogurt and the remaining fresh blueberries.