YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Lightly whisked ricotta pancakes infused with bright lemon zest and folded with juicy blueberries for a vibrant, protein-packed breakfast.
INGREDIENTS
0.5 cup part-skim ricotta cheese
2 large eggs
0.5 cup liquid egg whites
0.13 cup oat flour
0.5 cup fresh blueberries
1 tsp lemon zest
1 tbsp lemon juice
0.5 tsp baking powder
0.5 tsp vanilla extract
0.13 tsp sea salt
0 tsp ghee
PREPARATION
In a medium mixing bowl, whisk together the ricotta cheese, whole eggs, liquid egg whites, lemon juice, and vanilla extract until the mixture is smooth and aerated.
Add the oat flour, baking powder, and sea salt to the wet ingredients, stirring gently until just incorporated to keep the batter light.
Carefully fold in the fresh blueberries and lemon zest using a spatula to avoid crushing the fruit.
Heat a large non-stick skillet or griddle over medium-low heat and melt the ghee to coat the surface.
Scoop approximately 1/4 cup of batter per pancake onto the skillet, leaving space between them.
Cook for 3 to 4 minutes until small bubbles appear on the surface and the edges look set, then flip carefully.
Continue cooking for another 2 minutes until the pancakes are golden brown and cooked through.