YOUR SOLIN GENERATED RECIPE
High-Protein Blueberry Ricotta Pancakes with Lemon Zest
Fluffy oat-based pancakes whisked with creamy ricotta and bright lemon zest, then griddled until golden and bursting with juicy blueberries.
INGREDIENTS
0.25 cup part-skim ricotta cheese
1 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
0.5 tsp baking powder
0.5 tsp vanilla extract
0.25 cup nonfat plain Greek yogurt
0 tsp avocado oil
0.13 tsp sea salt
PREPARATION
In a medium mixing bowl, whisk together the ricotta cheese, whole eggs, liquid egg whites, lemon juice, and vanilla extract until the mixture is well combined and smooth.
Add the oat flour, baking powder, sea salt, and lemon zest to the wet ingredients, stirring gently until just incorporated.
Gently fold in half of the fresh blueberries into the batter, taking care not to overmix.
Heat a large non-stick skillet or griddle over medium-low heat and lightly coat the surface with avocado oil.
Pour approximately 1/4 cup of batter for each pancake onto the hot skillet, then press the remaining blueberries into the top of each pancake.
Cook for 3 to 4 minutes until small bubbles appear on the surface and the edges look set, then carefully flip and cook for an additional 2 minutes until golden brown.
Transfer the pancakes to a plate and serve immediately with a dollop of Greek yogurt on top for extra creaminess.