YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Gently pan-seared ricotta pancakes folded with bright lemon zest and bursting with juicy blueberries, finished with a dollop of protein-rich Greek yogurt.
INGREDIENTS
0.75 cup part-skim ricotta cheese
0.5 cup liquid egg whites
1.5 tbsp oat flour
1 tsp lemon zest
0.5 tsp vanilla extract
0.5 tsp baking powder
0.5 cup fresh blueberries
0 tsp avocado oil
0.5 cup nonfat Greek yogurt
1 tsp pure maple syrup
0.13 tsp sea salt
PREPARATION
In a medium bowl, whisk together the ricotta cheese, liquid egg whites, and vanilla extract until the mixture is smooth and well-combined.
Sift in the oat flour, baking powder, and sea salt, then add the lemon zest, stirring gently until a thick batter forms.
Carefully fold in the fresh blueberries using a spatula to ensure they remain whole and do not streak the batter.
Lightly grease a large non-stick skillet with avocado oil and place over medium-low heat.
Scoop the batter onto the skillet in 1/4 cup portions, cooking for 3 to 4 minutes until the edges are set and small bubbles appear.
Flip the pancakes carefully and cook for an additional 2 to 3 minutes until they are golden brown and cooked through.
Serve the pancakes immediately, topped with a generous dollop of nonfat Greek yogurt and a light drizzle of pure maple syrup.