YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Fluffy oat-based pancakes whisked with creamy ricotta and bright lemon zest, then griddled until golden and bursting with juicy blueberries.
INGREDIENTS
0.5 cup low-fat ricotta cheese
0.5 cup non-fat Greek yogurt
2 large egg whites
0.5 scoop vanilla protein powder
0.13 cup oat flour
1 tsp lemon zest
0.5 tsp vanilla extract
0.5 tsp baking powder
0.5 cup fresh blueberries
0 tsp coconut oil
1 pinch sea salt
PREPARATION
In a medium mixing bowl, whisk together the low-fat ricotta, Greek yogurt, egg whites, vanilla extract, and fresh lemon zest until the mixture is smooth and well combined.
Add the oat flour, vanilla protein powder, baking powder, and sea salt to the wet ingredients, stirring gently until just incorporated to keep the batter light.
Carefully fold in half of the fresh blueberries, taking care not to crush them so they remain whole for the griddle.
Heat a large non-stick skillet over medium-low heat and lightly coat the surface with the coconut oil.
Ladle the batter onto the skillet using about 1/4 cup for each pancake, then sprinkle the remaining blueberries directly onto the top of each pancake.
Cook for 3 to 4 minutes until small bubbles appear on the surface, then flip and cook for an additional 2 minutes until the pancakes are golden brown and cooked through.