YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Fluffy ricotta pancakes whisked with zesty lemon and juicy blueberries, griddled until golden brown for a bright and satisfying morning treat.
INGREDIENTS
0.33 cup part-skim ricotta cheese
0.75 cup liquid egg whites
1 large egg
0.25 cup oat flour
0.5 cup fresh blueberries
1 tsp lemon zest
1 tsp vanilla extract
0.5 tsp baking powder
0.25 cup nonfat Greek yogurt
0.5 tsp avocado oil
0.13 tsp sea salt
0.13 tsp ground cinnamon
PREPARATION
In a medium bowl, whisk together the ricotta cheese, liquid egg whites, whole egg, and vanilla extract until the mixture is smooth and well combined.
Stir in the oat flour, baking powder, sea salt, ground cinnamon, and fresh lemon zest until a thick batter forms.
Gently fold in the fresh blueberries, being careful not to overmix so the berries remain whole.
Heat a non-stick skillet over medium-low heat and lightly coat with the avocado oil.
Pour the batter onto the skillet in 1/4 cup portions, cooking for 3-4 minutes until small bubbles form on the surface and the edges appear set.
Carefully flip each pancake and cook for another 2-3 minutes until the centers are cooked through and the exterior is golden brown.
Serve the warm pancakes immediately, topped with a dollop of nonfat Greek yogurt for extra creaminess and protein.