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 treat.
INGREDIENTS
0.5 cup egg whites
0.5 cup part-skim ricotta cheese
0.25 cup nonfat plain Greek yogurt
0.25 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 sea salt
1 tsp coconut oil
PREPARATION
In a large mixing bowl, whisk together the egg whites, ricotta cheese, and Greek yogurt until smooth.
Add the oat flour, baking powder, vanilla extract, and sea salt to the wet ingredients, stirring until just combined.
Gently fold in the lemon zest and half of the fresh blueberries into the batter.
Heat a large non-stick skillet over medium-low heat and lightly coat with the coconut oil.
Pour the batter onto the skillet in 1/4 cup increments to form small pancakes.
Press the remaining blueberries into the top of each pancake while the first side cooks.
Cook for 3 to 4 minutes until small bubbles appear on the surface and the edges look set.
Carefully flip the pancakes and cook for an additional 2 to 3 minutes until the centers are firm and the outsides are golden brown.
Remove from heat and serve immediately while warm.