YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Fluffy oat and ricotta pancakes folded with juicy blueberries and bright lemon zest, griddled until golden brown and fragrant.
INGREDIENTS
0.33 cup part-skim ricotta cheese
2 large eggs
0.75 cup liquid egg whites
0.33 cup oat flour
0.5 tsp baking powder
1 tsp vanilla extract
1 tbsp lemon zest
0.5 cup fresh blueberries
0.5 tsp avocado oil
0.5 tbsp pure maple syrup
0.13 tsp sea salt
PREPARATION
In a medium bowl, whisk together the ricotta cheese, whole eggs, liquid egg whites, vanilla extract, and lemon zest until smooth.
Add the oat flour, baking powder, and sea salt to the wet ingredients, stirring until just combined.
Gently fold the fresh blueberries into the batter using a spatula to avoid crushing them.
Heat a large non-stick skillet over medium-low heat and lightly coat with avocado oil.
Pour the batter into the skillet to form pancakes, cooking for 3-4 minutes until small bubbles appear on the surface.
Carefully flip the pancakes and cook for another 2-3 minutes until they are golden brown and set in the center.
Serve the warm pancakes immediately with a drizzle of pure maple syrup.