YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Whisked ricotta and oat flour pancakes folded with juicy blueberries and bright lemon zest, served with a dollop of creamy Greek yogurt for a velvety finish.
INGREDIENTS
0.5 cup part-skim ricotta cheese
0.5 cup egg whites
1 large egg
2 tbsp 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
0.5 cup nonfat plain Greek yogurt
0.5 tsp maple syrup
0.25 tsp ground cinnamon
0 tsp coconut oil
PREPARATION
In a medium bowl, whisk together the ricotta cheese, egg, egg whites, lemon juice, and vanilla extract until the mixture is smooth and well combined.
Stir in the oat flour, baking powder, ground cinnamon, and lemon zest, mixing until just incorporated without over-beating.
Gently fold in half of the fresh blueberries into the batter.
Heat a large non-stick skillet over medium-low heat and lightly coat with the coconut oil.
Pour approximately 1/4 cup of batter per pancake onto the skillet and cook until small bubbles begin to form on the surface.
Carefully flip the pancakes and cook for another 1-2 minutes until both sides are golden brown.
Top the warm pancakes with the nonfat Greek yogurt, the remaining fresh blueberries, and a light drizzle of maple syrup.