YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Fluffy ricotta pancakes whisked with bright lemon zest and folded with juicy blueberries, pan-seared until golden and tender.
INGREDIENTS
0.5 cup part-skim ricotta cheese
0.5 cup liquid egg whites
1 large egg
0.25 cup oat flour
0.5 cup fresh blueberries
1 tsp lemon zest
1 tsp vanilla extract
0.5 tsp baking powder
0.13 tsp sea salt
1 tsp ghee
PREPARATION
In a medium mixing bowl, whisk together the ricotta cheese, whole egg, liquid egg whites, and vanilla extract until the mixture is smooth and well combined.
Add the oat flour, lemon zest, baking powder, and sea salt to the wet ingredients, stirring gently until just incorporated.
Carefully fold in the fresh blueberries using a spatula to avoid crushing them.
Heat a large non-stick skillet over medium-low heat and add the ghee to coat the surface.
Ladle approximately 1/4 cup of batter per pancake onto the hot skillet, leaving space between each.
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 they are golden brown and cooked through.
Serve immediately while warm.