YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Fluffy oat and ricotta pancakes griddled to a golden brown, bursting with juicy blueberries and bright lemon zest for a refreshing morning bite.
INGREDIENTS
0.33 cup Oat flour
0.25 cup Part-skim ricotta cheese
0.5 cup Liquid egg whites
1 large Egg
1 scoop Collagen peptides
0.5 cup Fresh blueberries
1 tsp Lemon zest
0.5 tsp Baking powder
0.5 tsp Vanilla extract
1 tsp Ghee
PREPARATION
In a medium bowl, whisk together the ricotta cheese, whole egg, liquid egg whites, vanilla extract, and lemon zest until the mixture is smooth.
Sift in the oat flour, collagen peptides, and baking powder, stirring until just combined to ensure the batter remains light and airy.
Gently fold in the fresh blueberries using a silicone spatula to keep the berries intact.
Heat a large non-stick skillet over medium-low heat and add the ghee, swirling to coat the pan evenly.
Ladle the batter into the skillet to form three or four small pancakes, cooking for approximately 3-4 minutes until small bubbles appear on the surface.
Carefully flip the pancakes and cook for an additional 2 minutes until they are golden brown and cooked through.