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 egg whites
0.5 cup nonfat plain Greek yogurt
0.25 cup part-skim ricotta cheese
0.33 cup oat flour
20 gram collagen peptides
0.5 cup fresh blueberries
1 tsp lemon zest
1 tbsp fresh lemon juice
0.5 tsp baking powder
0.25 tsp vanilla extract
1 tsp coconut oil
0.13 tsp sea salt
PREPARATION
In a large mixing bowl, whisk together the egg whites, Greek yogurt, ricotta cheese, lemon juice, and vanilla extract until the mixture is smooth and well-incorporated.
Add the oat flour, collagen peptides, baking powder, and sea salt to the wet ingredients, stirring gently with a spatula until just combined to keep the batter light.
Carefully fold in the fresh blueberries and lemon zest, ensuring the berries are evenly distributed without overworking the batter.
Heat the coconut oil in a large non-stick skillet or griddle over medium-low heat until shimmering.
Ladle approximately 0.25 cup of batter per pancake onto the hot skillet, leaving space between each to allow for easy flipping.
Cook for 3 to 4 minutes until small bubbles appear on the surface and the edges look set, then flip carefully and cook for an additional 2 to 3 minutes until golden brown and firm to the touch.