YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Fluffy pancakes whisked with creamy ricotta and bright lemon zest, then pan-seared until golden and bursting with juicy blueberries.
INGREDIENTS
0.5 cup Part-skim ricotta cheese
0.5 cup Liquid egg whites
1 large Egg Egg
0.33 cup Oat flour
0.25 cup Nonfat Greek yogurt
0.5 cup Fresh blueberries
1 tsp Lemon zest
1 tbsp Lemon juice
0.5 tsp Baking powder
0.5 tsp Vanilla extract
0.5 tsp Avocado oil
0.25 tsp Sea salt
PREPARATION
In a medium mixing bowl, whisk together the part-skim ricotta, whole egg, liquid egg whites, nonfat Greek yogurt, lemon juice, and vanilla extract until the mixture is smooth and well-combined.
Add the oat flour, baking powder, sea salt, and lemon zest to the wet ingredients, stirring gently until just incorporated.
Carefully fold the fresh blueberries into the batter using a spatula to avoid crushing them.
Heat a large non-stick skillet or griddle over medium-low heat and lightly coat the surface with avocado oil.
Ladle approximately 1/4 cup of batter per pancake onto the hot skillet, leaving space between each one.
Cook for 3 to 4 minutes, or until small bubbles begin to form on the surface and the edges appear set.
Gently flip the pancakes and cook for an additional 2 minutes until they are golden brown and cooked through.
Transfer to a plate and serve immediately while warm.