YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Fluffy oat-based pancakes whisked with creamy ricotta and bright lemon zest, topped with a burst of juicy blueberries and a dollop of protein-rich yogurt.
INGREDIENTS
0.25 cup part-skim ricotta cheese
0.5 cup liquid egg whites
1 large egg
0.25 cup oat flour
1 tsp baking powder
1 tsp vanilla extract
1 tbsp lemon zest
0.5 cup fresh blueberries
0.25 cup nonfat greek yogurt
0 tsp avocado oil
PREPARATION
In a medium bowl, whisk together the ricotta cheese, whole egg, egg whites, lemon zest, and vanilla extract until the mixture is smooth and well combined.
Gently stir in the oat flour and baking powder until just incorporated, ensuring you do not overmix the batter to keep the texture light.
Heat a large non-stick skillet over medium-low heat and lightly coat the surface with avocado oil.
Pour the batter onto the skillet in 1/4 cup portions, then carefully press several fresh blueberries into the top of each pancake.
Cook for approximately 3 to 4 minutes until small bubbles begin to form on the surface and the edges look set.
Carefully flip the pancakes and cook for an additional 2 minutes until they are golden brown and cooked through.
Transfer the pancakes to a plate and serve immediately with a dollop of Greek yogurt and any remaining fresh blueberries.