YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Griddled ricotta pancakes prepared with zesty lemon and bursting blueberries, offering a bright and citrusy start to your morning.
INGREDIENTS
0.5 cup Part-skim ricotta cheese
0.75 cup Egg whites
1 large Egg
0.33 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
0.13 tsp Sea salt
1 tsp Avocado oil
PREPARATION
Whisk the ricotta, egg whites, whole egg, lemon zest, lemon juice, and vanilla in a large bowl until the mixture is smooth and aerated.
Sift in the oat flour, baking powder, and sea salt, then fold gently until the dry ingredients are just incorporated.
Fold in the fresh blueberries carefully to avoid crushing them.
Heat a large non-stick skillet over medium-low heat and lightly coat the surface with avocado oil.
Ladle 1/4 cup portions of batter onto the skillet, ensuring enough space between each pancake.
Cook for 3 to 4 minutes until the edges are set and small bubbles appear on the surface.
Flip the pancakes gently and cook for an additional 2 minutes until they are golden brown and cooked through.