YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Griddle-cooked ricotta pancakes infused with zesty lemon and bursting with juicy blueberries for a bright and satisfying high-protein breakfast.
INGREDIENTS
0.5 cup part-skim ricotta cheese
0.5 cup liquid egg whites
1 large Egg egg
0.25 cup nonfat Greek yogurt
0.13 cup oat flour
0.5 cup fresh blueberries
1 tsp lemon zest
1 tbsp lemon juice
0.5 tsp baking powder
0.25 tsp vanilla extract
0 tsp avocado oil
PREPARATION
In a large bowl, whisk together the ricotta cheese, liquid egg whites, whole egg, Greek yogurt, lemon juice, and vanilla extract until the mixture is smooth.
Add the oat flour, baking powder, and lemon zest to the wet ingredients and stir until just combined, taking care not to overmix.
Gently fold the fresh blueberries into the batter using a spatula to keep them intact.
Heat a large non-stick skillet over medium-low heat and lightly coat the surface with avocado oil.
Portion the batter onto the skillet using 1/4 cup for each pancake, leaving space between them.
Cook for 3 to 4 minutes until small bubbles appear on the surface and the edges look set.
Carefully flip each pancake and cook for an additional 2 to 3 minutes until both sides are golden brown and the center is firm.