YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Fluffy oat and ricotta pancakes griddled until golden, bursting with juicy blueberries and bright lemon zest for a refreshing morning bite.
INGREDIENTS
0.5 cup Part-skim ricotta cheese
0.5 cup Liquid egg whites
0.25 cup Oat flour
0.5 cup Nonfat plain Greek yogurt
0.5 cup Fresh blueberries
1 tsp Lemon zest
1 tsp Baking powder
0.5 tsp Vanilla extract
0.5 tbsp Maple syrup
0.25 tsp Avocado oil
PREPARATION
In a large bowl, whisk together the ricotta cheese, liquid egg whites, half of the Greek yogurt, vanilla extract, and lemon zest until smooth.
Gently stir in the oat flour and baking powder until just combined, being careful not to overmix the batter.
Fold in the fresh blueberries using a flexible spatula.
Heat the avocado oil in a large non-stick skillet over medium-low heat.
Pour the batter into the skillet to form four pancakes, cooking for 3 to 4 minutes until bubbles form on the surface.
Flip carefully and cook for another 2 to 3 minutes until the centers are set and the outsides are golden brown.
Serve the pancakes topped with the remaining Greek yogurt and a drizzle of maple syrup.