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
0.75 cup egg whites
0.5 cup low-fat Greek yogurt
0.25 cup part-skim ricotta cheese
0.5 cup oat flour
0.5 cup fresh blueberries
1 tsp lemon zest
1 tsp vanilla extract
0.5 tsp baking powder
0.25 tsp sea salt
1 tsp ghee
PREPARATION
In a large bowl, whisk together the egg whites, Greek yogurt, ricotta cheese, and vanilla extract until the mixture is smooth and well-combined.
Stir in the oat flour, baking powder, sea salt, and lemon zest, mixing until just incorporated without overworking the batter.
Gently fold in the fresh blueberries using a spatula to keep them whole.
Heat a large non-stick skillet over medium-low heat and add the ghee, swirling to coat the pan evenly.
Scoop 1/4 cup of batter per pancake onto the skillet, cooking for approximately 3 minutes until small bubbles appear on the surface.
Carefully flip each pancake and cook for an additional 2-3 minutes until they are golden brown and firm to the touch.