YOUR SOLIN GENERATED RECIPE
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
0.5 cup oat flour
0.5 cup part-skim ricotta cheese
0.5 cup nonfat plain Greek yogurt
0.5 cup liquid egg whites
0.5 cup fresh blueberries
1 tsp lemon zest
1 tsp baking powder
0.25 tsp sea salt
0.5 tsp vanilla extract
0 tsp ghee
PREPARATION
In a medium bowl, whisk together the oat flour, baking powder, and sea salt until well combined.
In a separate large bowl, blend the ricotta cheese, Greek yogurt, egg whites, vanilla extract, and lemon zest until the mixture is smooth.
Gradually add the dry ingredients into the wet mixture, stirring gently until just incorporated; do not overmix.
Gently fold the fresh blueberries into the batter using a spatula.
Heat a large non-stick skillet or griddle over medium-low heat and melt the ghee to coat the surface.
Pour approximately 1/4 cup of batter for each pancake onto the skillet.
Cook for 3-4 minutes until small bubbles form on the surface and the edges look set, then flip carefully.
Cook for another 2-3 minutes on the second side until golden brown and cooked through.
Serve warm, optionally topped with a few extra fresh berries.