YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Whisked with creamy ricotta and bright lemon zest, these fluffy pancakes are griddled until golden and served with a burst of warm blueberries.
INGREDIENTS
0.5 cup part-skim ricotta cheese
1 large egg
0.25 cup liquid egg whites
0.33 cup oat flour
1 tsp baking powder
0.5 tsp vanilla extract
1 tsp lemon zest
0.5 cup fresh blueberries
0.5 cup non-fat Greek yogurt
1 tsp avocado oil
PREPARATION
In a large bowl, whisk together the ricotta cheese, egg, egg whites, vanilla, and lemon zest until the mixture is smooth.
Stir in the oat flour and baking powder until just combined, being careful not to overmix the batter.
Heat a non-stick skillet over medium-low heat and lightly coat the surface with avocado oil.
Pour the batter into the skillet to form small pancakes, then gently press a few blueberries into the top of each one.
Cook until small bubbles form on the surface, then flip and cook until the other side is golden brown.
Serve the pancakes warm, topped with the remaining fresh blueberries and a dollop of protein-rich Greek yogurt.