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
1 large Egg
0.75 cup Liquid egg whites
0.25 cup Plain nonfat Greek yogurt
0.33 cup Oat flour
0.5 cup Fresh blueberries
1 tsp Lemon zest
0.5 tsp Baking powder
0.5 tsp Vanilla extract
1 tsp Coconut oil
0.13 tsp Sea salt
PREPARATION
In a large bowl, whisk together the egg, egg whites, Greek yogurt, and ricotta cheese until smooth.
Stir in the oat flour, baking powder, vanilla extract, and sea salt until just combined.
Fold in the fresh blueberries and lemon zest gently to avoid breaking the berries.
Heat the coconut oil in a large non-stick skillet or griddle over medium-low heat.
Pour the batter onto the skillet using a 1/4 cup measure for each pancake.
Cook for 3-4 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until golden brown.
Serve warm, optionally topped with a few extra fresh berries.