YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Fluffy ricotta pancakes whisked with bright lemon zest and folded with juicy blueberries for a vibrant, protein-packed morning meal.
INGREDIENTS
0.5 cup part-skim ricotta cheese
0.75 cup liquid egg whites
1 large egg
0.25 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 medium bowl, whisk together the part-skim ricotta cheese, liquid egg whites, whole egg, and vanilla extract until smooth.
Add the oat flour, baking powder, sea salt, and fresh lemon zest to the wet mixture, stirring until just combined.
Gently fold in the fresh blueberries to ensure they are evenly distributed without breaking the fruit.
Heat a non-stick skillet over medium-low heat and lightly coat with the coconut oil.
Pour the batter into the skillet to form four pancakes, cooking until small bubbles appear on the surface.
Flip carefully and cook for another 2-3 minutes until the pancakes are golden brown and firm to the touch.