YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Fluffy pancakes pan-seared with creamy ricotta and zesty lemon, bursting with juicy blueberries for a bright and satisfying morning meal.
INGREDIENTS
0.5 cup Part-skim ricotta cheese
0.5 cup Liquid egg whites
0.5 cup Non-fat Greek yogurt
0.5 cup Rolled oats
0.25 cup Fresh blueberries
1 tsp Lemon zest
1 tsp Lemon juice
0.5 tsp Baking powder
0.5 tsp Vanilla extract
0.13 tsp Sea salt
1 tsp Ghee
PREPARATION
Place the rolled oats in a high-speed blender and pulse until they reach a fine, flour-like consistency.
In a large mixing bowl, whisk together the ricotta cheese, liquid egg whites, Greek yogurt, lemon juice, and vanilla extract until smooth.
Stir the oat flour, baking powder, lemon zest, and sea salt into the wet mixture until just combined.
Gently fold the fresh blueberries into the batter, being careful not to overmix and crush the fruit.
Heat the ghee in a large non-stick skillet over medium-low heat.
Scoop the batter onto the skillet to form pancakes and cook for 3-4 minutes per side until golden brown and firm.