YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Fluffy pancakes whisked with creamy ricotta and bright lemon zest, then griddled until golden and topped with juicy blueberries and protein-rich Greek yogurt.
INGREDIENTS
0.5 cup Part-skim ricotta cheese
0.5 cup Liquid egg whites
1 large Egg egg
0.25 cup oat flour
0.5 cup fresh blueberries
0.5 cup nonfat plain Greek yogurt
1 tsp lemon zest
1 tbsp lemon juice
0.5 tsp baking powder
0.25 tsp vanilla extract
0 tsp avocado oil
PREPARATION
In a medium bowl, whisk together the ricotta cheese, liquid egg whites, whole egg, lemon juice, and vanilla extract until smooth.
Stir in the oat flour, baking powder, and lemon zest until just combined; do not overmix.
Heat a non-stick griddle or large skillet over medium-low heat and lightly coat with avocado oil.
Pour the batter onto the griddle in 1/4-cup increments and sprinkle a few fresh blueberries onto each pancake.
Cook for 3-4 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until golden brown.
Serve the warm pancakes topped with a dollop of Greek yogurt and the remaining fresh blueberries.