YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Fluffy ricotta pancakes griddled until golden, bursting with juicy blueberries and bright lemon zest for a refreshing morning treat.
INGREDIENTS
0.5 cup Part-skim ricotta cheese
0.5 cup Liquid egg whites
0.5 cup Non-fat Greek yogurt
0.25 cup Oat flour
0.5 cup Fresh blueberries
1 tsp Lemon zest
1 tsp Baking powder
0.5 tsp Vanilla extract
1 tsp Coconut oil
0.25 tsp Sea salt
PREPARATION
In a large mixing bowl, whisk together the part-skim ricotta, liquid egg whites, non-fat Greek yogurt, and vanilla extract until the mixture is smooth and well combined.
Add the oat flour, baking powder, sea salt, and lemon zest to the wet ingredients, stirring gently until just incorporated to keep the batter light.
Gently fold in the fresh blueberries using a spatula, being careful not to crush them.
Heat the coconut oil in a large non-stick skillet or griddle over medium-low heat.
Pour approximately 1/4 cup of batter for each pancake onto the skillet, leaving space between them.
Cook for 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 to 3 minutes until they are golden brown and the centers are firm to the touch.
Serve immediately while warm.