YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Griddled ricotta pancakes whisked with zesty lemon and bursting blueberries, served with a dollop of creamy Greek yogurt for a bright morning treat.
INGREDIENTS
0.25 cup part-skim ricotta cheese
2 large eggs
0.5 cup liquid egg whites
0.13 cup oat flour
0.5 cup fresh blueberries
1 tsp lemon zest
1 tbsp lemon juice
1 tsp baking powder
0.25 tsp sea salt
0.5 tsp vanilla extract
0 tsp coconut oil
0.25 cup plain nonfat Greek yogurt
PREPARATION
In a large mixing bowl, whisk together the ricotta cheese, whole eggs, liquid egg whites, lemon juice, and vanilla extract until the mixture is smooth and well combined.
Sift in the oat flour, baking powder, sea salt, and lemon zest, stirring gently with a spatula until just incorporated to keep the batter light.
Gently fold in the fresh blueberries, being careful not to overmix and crush the fruit.
Heat a large non-stick griddle or skillet over medium-low heat and lightly coat with the coconut oil.
Pour approximately 0.25 cup of batter for each pancake onto the hot surface, cooking for 3-4 minutes until small bubbles form on the edges.
Flip carefully and cook for another 2 minutes until golden brown and cooked through.
Plate the pancakes and top with the Greek yogurt for a protein-packed finish.