YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Fluffy oat-based pancakes folded with creamy ricotta and bursting blueberries, finished with a bright and zesty lemon aroma.
INGREDIENTS
0.25 cup Part-skim ricotta cheese
1 large Egg
0.5 cup Egg whites
0.25 cup Oat flour
0.5 cup Fresh blueberries
1 tsp Lemon zest
1 tsp Vanilla extract
1 tsp Baking powder
0.25 cup Nonfat Greek yogurt
0.5 tsp Coconut oil
0.13 tsp Sea salt
PREPARATION
In a large mixing bowl, whisk together the part-skim ricotta cheese, whole egg, egg whites, vanilla extract, and lemon zest until the mixture is smooth and well combined.
Add the oat flour, baking powder, and sea salt to the wet ingredients, stirring gently until just incorporated to keep the batter light.
Carefully fold the fresh blueberries into the batter using a spatula.
Heat a large non-stick skillet over medium-low heat and lightly coat with the coconut oil.
Ladle the batter onto the skillet in 1/4 cup portions, cooking for approximately 3 to 4 minutes until small bubbles appear on the surface.
Flip the pancakes carefully and cook for an additional 2 minutes until they are golden brown and cooked through.
Plate the pancakes and top with a dollop of nonfat Greek yogurt for a creamy, high-protein finish.