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
0.25 cup part-skim ricotta cheese
2 large eggs
0.5 cup liquid egg whites
0.13 cup oat flour
1 tsp baking powder
1 tsp vanilla extract
1 tsp lemon zest
1 tbsp lemon juice
0.5 cup fresh blueberries
0.13 tsp sea salt
0.25 tsp avocado oil
PREPARATION
In a large mixing bowl, whisk together the eggs, liquid egg whites, and part-skim ricotta cheese until the mixture is smooth and well combined.
Stir in the lemon zest, lemon juice, and vanilla extract to infuse the base with citrus aromatics.
Add the oat flour, baking powder, and sea salt, stirring gently until just incorporated without overmixing.
Carefully fold in the fresh blueberries using a spatula to keep them intact.
Heat the avocado oil in a large non-stick skillet over medium-low heat.
Ladle approximately 1/4 cup of batter per pancake onto the skillet, leaving space between each.
Cook for 3-4 minutes until small bubbles form on the surface and the edges look set.
Flip the pancakes carefully and cook for an additional 2 minutes until the other side is golden brown and the center is cooked through.
Serve immediately while warm.