YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Griddle-cooked ricotta pancakes whisked with bright lemon zest and folded with juicy blueberries for a vibrant, protein-packed morning treat.
INGREDIENTS
0.33 cup part-skim ricotta cheese
1 large eggs
0.5 cup egg whites
0.13 cup oat flour
0.5 cup fresh blueberries
1 tsp lemon zest
1 tsp vanilla extract
0.5 tsp baking powder
0.25 tsp sea salt
0.25 tsp coconut oil
PREPARATION
In a large mixing bowl, whisk together the part-skim ricotta cheese, whole eggs, egg whites, and vanilla extract until the mixture is smooth and well-combined.
Add the oat flour, baking powder, sea salt, and fresh lemon zest to the wet ingredients, stirring gently until just incorporated.
Carefully fold the fresh blueberries into the batter using a spatula to ensure they are evenly distributed without breaking.
Heat a large non-stick skillet or griddle over medium-low heat and lightly grease the surface with the coconut oil.
Ladle the batter onto the skillet using approximately 1/4 cup for each pancake, leaving space between them for easy flipping.
Cook for 3-4 minutes until small bubbles appear on the surface and the edges look set, then flip carefully.
Continue cooking for another 2-3 minutes until the pancakes are golden brown and cooked through.