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 large egg
0.25 cup low-fat ricotta cheese
0.5 cup non-fat Greek yogurt
0.17 cup oat flour
0.5 cup fresh blueberries
1 tsp lemon zest
1 tsp baking powder
0.5 tsp vanilla extract
0 tsp coconut oil
PREPARATION
In a large bowl, whisk together the egg whites, whole egg, low-fat ricotta, Greek yogurt, and vanilla extract until smooth.
Stir in the oat flour, baking powder, and lemon zest until the batter is just combined.
Gently fold in the fresh blueberries using a spatula to avoid crushing them.
Heat the coconut oil in a large non-stick skillet or griddle over medium heat.
Pour 1/4 cup portions of batter onto the skillet and cook for 3 to 4 minutes until bubbles form on the surface.
Carefully flip the pancakes and cook for an additional 2 minutes until they are golden brown and firm to the touch.