YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Fluffy pancakes whisked with creamy ricotta and bright lemon zest, then griddled until golden and bursting with juicy blueberries.
INGREDIENTS
0.5 cup egg whites
0.5 cup part-skim ricotta cheese
0.25 cup nonfat plain Greek yogurt
0.5 cup oat flour
0.5 cup fresh blueberries
1 tsp lemon zest
1 tsp baking powder
0.5 tsp vanilla extract
0.13 tsp sea salt
1 tsp avocado oil
PREPARATION
In a large mixing bowl, whisk together the egg whites, part-skim ricotta, Greek yogurt, and vanilla extract until the mixture is completely smooth.
Fold in the fresh lemon zest to distribute the citrus aroma throughout the batter.
Gently sift the oat flour, baking powder, and sea salt over the wet ingredients, then stir until just combined to keep the pancakes light.
Carefully fold in the fresh blueberries, being mindful not to crush them.
Preheat a large non-stick griddle or skillet over medium-low heat and lightly coat the surface with avocado oil.
Pour the batter onto the skillet using a quarter-cup measure for each pancake, leaving space between them.
Cook until small bubbles appear on the surface and the edges look set, then flip and cook until the other side is golden brown.
Transfer the pancakes to a plate and serve immediately while they are warm and the berries are bursting.