YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Whisked ricotta and oat flour batter pan-seared into fluffy cakes, bursting with tangy lemon zest and juicy blueberries for a bright morning start.
INGREDIENTS
0.5 cup part-skim ricotta cheese
0.5 cup liquid egg whites
1 large egg
0.25 cup oat flour
0.5 cup fresh blueberries
1 tsp lemon zest
1 tbsp lemon juice
1 tsp vanilla extract
1 tsp baking powder
0.13 tsp sea salt
0.25 cup nonfat plain Greek yogurt
0 tsp coconut oil
PREPARATION
In a medium bowl, whisk together the ricotta cheese, egg whites, whole egg, lemon juice, and vanilla extract until smooth.
Stir in the oat flour, baking powder, sea salt, and lemon zest until just combined.
Gently fold in the fresh blueberries.
Heat a non-stick skillet over medium-low heat and lightly coat with the coconut oil.
Pour 1/4 cup portions of batter onto the skillet and cook until bubbles form on the surface, then flip and cook until golden brown.
Serve the warm pancakes topped with a dollop of Greek yogurt.