YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Whisked ricotta and oat flour pancakes folded with juicy blueberries and bright lemon zest, griddled until they reach a light and fluffy texture.
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
0.5 tsp baking powder
0.5 tsp vanilla extract
0.25 tsp avocado oil
0.25 tsp sea salt
PREPARATION
In a large bowl, whisk together the ricotta cheese, whole eggs, liquid egg whites, and vanilla extract until the mixture is smooth.
Stir in the oat flour, baking powder, sea salt, and fresh lemon zest until the dry ingredients are just incorporated.
Gently fold in the fresh blueberries with a spatula, being careful not to overmix the batter to keep it airy.
Heat a non-stick skillet over medium-low heat and lightly coat the surface with the avocado oil.
Pour 1/4 cup portions of the batter onto the skillet and cook for 3 to 4 minutes until small bubbles form on the surface.
Carefully flip the pancakes and cook for another 2 minutes until they are golden brown and cooked through.