YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Whisked ricotta and oat flour pancakes folded with juicy blueberries and bright lemon zest, then griddled until they achieve a light, pillowy texture.
INGREDIENTS
0.5 cup part-skim ricotta cheese
0.5 cup liquid egg whites
0.5 cup non-fat Greek yogurt
0.25 cup oat flour
0.5 cup fresh blueberries
1 tsp lemon zest
1 tsp baking powder
0.25 tsp sea salt
0.5 tsp vanilla extract
1 tsp avocado oil
PREPARATION
In a medium mixing bowl, whisk together the part-skim ricotta cheese, liquid egg whites, non-fat Greek yogurt, and vanilla extract until the mixture is smooth and well-incorporated.
In a separate small bowl, sift together the oat flour, baking powder, sea salt, and lemon zest to ensure even distribution of the leavening agent.
Gently fold the dry ingredients into the wet ricotta mixture using a spatula until just combined, taking care not to overwork the batter.
Carefully fold in the fresh blueberries so they are evenly dispersed without crushing the fruit.
Heat the avocado oil in a large non-stick skillet or griddle over medium-low heat, ensuring the surface is evenly coated.
Ladle the batter onto the skillet in 1/4 cup increments and cook for 3 to 4 minutes, or until small bubbles begin to form on the surface and the edges appear set.
Carefully flip each pancake and cook for another 2 minutes until they are golden brown and cooked through to a light, airy consistency.