YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
These fluffy ricotta pancakes are whisked with bright lemon zest and folded with juicy blueberries before being pan-seared until golden.
INGREDIENTS
0.5 cup part-skim ricotta cheese
0.5 cup egg whites
1 large eggs
1 tbsp oat flour
0.5 cup fresh blueberries
1 tsp lemon zest
1 tbsp lemon juice
0.5 tsp baking powder
0.5 tsp vanilla extract
0.13 tsp sea salt
0 tsp avocado oil
PREPARATION
In a large bowl, whisk together the part-skim ricotta cheese, egg whites, eggs, lemon juice, lemon zest, and vanilla extract until the mixture is smooth and well combined.
Stir in the oat flour, baking powder, and sea salt until just incorporated, being careful not to over-mix the batter.
Gently fold in the fresh blueberries using a spatula to ensure they are evenly distributed without breaking.
Heat the avocado oil in a large non-stick skillet over medium-low heat.
Scoop approximately 1/4 cup of batter per pancake into the skillet and cook for 3 to 4 minutes until small bubbles form on the surface.
Carefully flip the pancakes and cook for an additional 2 to 3 minutes until they are golden brown and firm to the touch.