YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Pan-seared oat and ricotta cakes folded with juicy blueberries and bright lemon zest, served with a dollop of creamy Greek yogurt.
INGREDIENTS
0.5 cup part-skim ricotta cheese
1 large egg
0.5 cup liquid egg whites
0.33 cup oat flour
0.5 cup fresh blueberries
1 tsp lemon zest
0.5 tsp baking powder
0.25 tsp vanilla extract
0.25 cup non-fat plain Greek yogurt
0.5 tsp avocado oil
PREPARATION
In a medium-sized mixing bowl, whisk together the ricotta cheese, whole egg, liquid egg whites, and vanilla extract until the mixture is smooth and well-aerated.
Add the oat flour, baking powder, and lemon zest to the wet ingredients, stirring gently until just combined into a thick batter.
Carefully fold in the fresh blueberries using a spatula to ensure they are evenly distributed without bursting.
Heat a large non-stick skillet over medium-low heat and lightly coat the surface with avocado oil.
Spoon the batter onto the skillet in 1/4 cup portions, spreading slightly into circles.
Cook for 3 to 4 minutes until small bubbles begin to form on the surface and the edges appear set.
Flip the pancakes carefully and cook for another 2 to 3 minutes until both sides are golden brown and the center is cooked through.
Transfer the pancakes to a plate and serve immediately with a dollop of Greek yogurt on top.