YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Fluffy pancakes whisked with creamy ricotta and bright lemon zest, topped with a dollop of tangy Greek yogurt and bursting with juicy blueberries.
INGREDIENTS
0.5 cup Part-skim ricotta cheese
0.5 cup Liquid egg whites
0.25 cup Oat flour
0.5 cup Fresh blueberries
0.5 cup Nonfat plain Greek yogurt
1 tsp Lemon zest
1 tsp Lemon juice
0.5 tsp Baking powder
0.25 tsp Vanilla extract
1 tsp Avocado oil
1 tbsp Pure maple syrup
0.13 tsp Sea salt
PREPARATION
In a medium bowl, whisk together the ricotta cheese, egg whites, lemon zest, lemon juice, and vanilla extract until the mixture is smooth.
Stir in the oat flour, baking powder, and sea salt until just combined, ensuring you do not overmix the batter.
Gently fold in half of the fresh blueberries to keep them whole.
Heat a non-stick skillet over medium-low heat and lightly coat the surface with avocado oil.
Pour the batter into the skillet to form three or four small pancakes and cook until small bubbles begin to form on the surface.
Flip the pancakes carefully and cook for another two to three minutes until they are golden brown and fully set.
Serve the pancakes warm, topped with the remaining blueberries, a dollop of Greek yogurt, and a light drizzle of maple syrup.