YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Pan-seared oat and ricotta cakes folded with juicy blueberries and bright lemon zest for a fluffy, protein-packed breakfast that feels indulgent yet clean.
INGREDIENTS
0.5 cup part-skim ricotta cheese
0.75 cup egg whites
0.25 cup nonfat Greek yogurt
0.33 cup oat flour
0.5 cup fresh blueberries
1 tsp lemon zest
1 tsp vanilla extract
0.5 tsp baking powder
0.13 tsp sea salt
1 tsp avocado oil
PREPARATION
In a large mixing bowl, whisk together the part-skim ricotta cheese, egg whites, Greek yogurt, lemon zest, and vanilla extract until the mixture is smooth.
Add the oat flour, baking powder, and sea salt to the wet ingredients, stirring gently until just combined to keep the batter light.
Carefully fold in the fresh blueberries using a spatula, ensuring they are evenly distributed without breaking.
Brush a large non-stick skillet or griddle with the avocado oil and heat over medium-low heat.
Ladle the batter onto the skillet, using about 1/4 cup for each pancake, and cook for 3 to 4 minutes until the edges are set and small bubbles appear on the surface.
Flip the pancakes carefully and cook for an additional 2 to 3 minutes until they are golden brown and firm to the touch.
Remove from the heat and serve immediately while warm.