YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Fluffy pancakes griddled with creamy ricotta and zesty lemon, bursting with juicy blueberries for a bright and satisfying start to your morning.
INGREDIENTS
0.5 cup part-skim ricotta cheese
0.5 cup liquid egg whites
1 large egg
0.17 cup oat flour
0.25 cup nonfat plain Greek yogurt
0.5 cup fresh blueberries
1 tsp lemon zest
1 tsp vanilla extract
0.5 tsp baking powder
0 tsp coconut oil
0.5 tbsp pure maple syrup
0.13 tsp sea salt
PREPARATION
In a medium mixing bowl, whisk together the ricotta cheese, liquid egg whites, whole egg, Greek yogurt, vanilla extract, and lemon zest until smooth.
Add the oat flour, baking powder, and sea salt to the wet ingredients, stirring gently until just combined to keep the batter airy.
Fold in half of the fresh blueberries, being careful not to over-mix and turn the batter purple.
Heat the coconut oil in a large non-stick skillet or griddle over medium-low heat.
Pour the batter into the skillet to form 3 or 4 medium-sized pancakes, leaving space between them.
Cook for 3-4 minutes until small bubbles appear on the surface and the edges look set, then carefully flip.
Cook for another 2 minutes on the second side until golden brown and cooked through.
Transfer to a plate and top with the remaining fresh blueberries and a drizzle of pure maple syrup.