YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Fluffy ricotta and Greek yogurt pancakes whisked with bright lemon zest and folded with juicy blueberries for a vibrant, protein-packed breakfast.
INGREDIENTS
0.5 cup part-skim ricotta cheese
0.5 cup plain nonfat Greek yogurt
0.5 cup liquid egg whites
0.25 cup oat flour
0.5 cup fresh blueberries
1 tsp lemon zest
1 tbsp lemon juice
0.5 tsp baking powder
0.5 tsp vanilla extract
1 tsp coconut oil
0.25 tsp sea salt
0.25 tsp ground cinnamon
PREPARATION
In a large mixing bowl, combine the ricotta cheese, Greek yogurt, egg whites, lemon juice, and vanilla extract, whisking until the mixture is smooth and well combined.
Sift the oat flour, baking powder, sea salt, and cinnamon into the wet ingredients, then gently whisk until just incorporated, being careful not to over-mix.
Fold in the lemon zest and fresh blueberries using a spatula to ensure the berries are evenly distributed throughout the batter.
Heat a non-stick griddle or large skillet over medium-low heat and lightly coat with the coconut oil.
Pour approximately 1/4 cup of batter onto the griddle for each pancake, cooking for 3-4 minutes until small bubbles form on the surface and the edges appear set.
Carefully flip the pancakes and cook for an additional 2-3 minutes until they are golden brown and cooked through.
Serve the pancakes warm, optionally garnished with extra lemon zest or a few additional fresh blueberries.