YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Fluffy oat-based pancakes whisked with creamy ricotta and bright lemon zest, then griddled until golden and bursting with juicy blueberries.
INGREDIENTS
0.5 cup part-skim ricotta cheese
0.5 cup liquid egg whites
0.5 cup non-fat plain Greek yogurt
0.25 cup oat flour
0.5 cup fresh blueberries
1 tsp lemon zest
1 tbsp pure maple syrup
1 tsp avocado oil
0.5 tsp vanilla extract
0.5 tsp baking powder
0.13 tsp sea salt
PREPARATION
In a large mixing bowl, whisk together the ricotta cheese, liquid egg whites, Greek yogurt, vanilla extract, and lemon zest until the mixture is smooth and well combined.
Sift in the oat flour, baking powder, and sea salt, gently folding with a spatula until just incorporated; do not overmix to keep the pancakes light.
Heat the avocado oil in a large non-stick skillet or griddle over medium-low heat.
Ladle the batter onto the skillet to form three or four pancakes, then immediately sprinkle the fresh blueberries evenly over the top of each circle.
Cook for 3 to 4 minutes until small bubbles form on the surface and the edges appear set.
Carefully flip the pancakes and cook for an additional 2 to 3 minutes until the other side is golden brown and the center is cooked through.
Plate the pancakes and drizzle with the pure maple syrup before serving warm.