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 part-skim ricotta cheese
0.5 cup egg whites
1 large egg
0.5 cup plain nonfat Greek yogurt
0.25 cup oat flour
0.5 cup fresh blueberries
1 tsp lemon zest
1 tbsp lemon juice
0.5 tsp baking powder
0.25 tsp vanilla extract
0.5 tsp coconut oil
0.13 tsp sea salt
PREPARATION
In a medium bowl, whisk together the ricotta cheese, egg whites, whole egg, Greek yogurt, lemon juice, and vanilla extract until the mixture is smooth.
Sift in the oat flour, baking powder, and sea salt, then gently fold in the lemon zest until the batter is just combined.
Heat the coconut oil in a large non-stick skillet over medium-low heat until shimmering.
Scoop the batter into the skillet to form pancakes and sprinkle the fresh blueberries evenly over the top of each one.
Cook for 3-4 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until golden brown and cooked through.