YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Fluffy oat-based pancakes folded with creamy ricotta and zesty lemon, pan-seared until golden and bursting with juicy blueberries.
INGREDIENTS
0.33 cup part-skim ricotta cheese
0.5 cup liquid egg whites
1 large egg
0.13 cup oat flour
0.5 cup fresh blueberries
1 tsp lemon zest
1 tsp baking powder
0.25 tsp sea salt
0.25 tsp ghee
0.25 cup nonfat Greek yogurt
PREPARATION
In a medium mixing bowl, whisk together the ricotta cheese, liquid egg whites, whole egg, and lemon zest until the mixture is smooth and well combined.
Add the oat flour, baking powder, and sea salt to the wet ingredients, stirring gently until just incorporated to keep the batter light.
Heat the ghee in a large non-stick skillet over medium-low heat until melted and coating the surface.
Ladle the batter into the skillet to form four pancakes, then evenly distribute the fresh blueberries by pressing them 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.
Continue cooking for another 2 minutes until the pancakes are golden brown and the centers are firm.
Transfer to a plate and serve immediately with a dollop of nonfat Greek yogurt on top.