YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Fluffy ricotta pancakes whisked with bright lemon zest and folded with juicy blueberries, pan-seared until golden brown for a protein-packed morning treat.
INGREDIENTS
0.5 cup Part-skim ricotta cheese
0.5 cup Egg whites
0.33 cup Oat flour
0.25 cup Non-fat Greek yogurt
0.5 cup Fresh blueberries
1 tsp Lemon zest
1 tbsp Lemon juice
0.5 tsp Vanilla extract
1 tsp Baking powder
0.13 tsp Sea salt
1 tsp Coconut oil
PREPARATION
In a large bowl, whisk together the ricotta cheese, egg whites, Greek yogurt, lemon juice, 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.
Gently fold in the fresh blueberries using a spatula to keep them intact.
Heat the coconut oil in a large non-stick skillet over medium-low heat until shimmering.
Scoop 1/4 cup of batter per pancake onto the skillet and cook for 3-4 minutes until bubbles form on the surface and the edges are set.
Flip carefully and cook for another 2-3 minutes until the pancakes are golden brown and firm to the touch.