YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Fluffy ricotta pancakes whisked with bright lemon zest and folded with juicy blueberries for a vibrant, protein-packed morning treat.
INGREDIENTS
0.5 cup liquid egg whites
1 large eggs
0.5 cup low-fat ricotta cheese
0.13 cup oat flour
0.5 cup fresh blueberries
1 tsp lemon zest
0.5 tsp vanilla extract
0.5 tsp baking powder
0.13 tsp sea salt
0.25 tsp avocado oil
PREPARATION
In a large bowl, whisk together the eggs, liquid egg whites, low-fat ricotta, and vanilla extract until the mixture is smooth and aerated.
Sift in the oat flour, baking powder, and sea salt, then gently stir until just combined to keep the batter light.
Fold in the fresh blueberries and lemon zest with a spatula, being careful not to over-mix or crush the berries.
Heat a non-stick skillet or griddle over medium-low heat and lightly coat with the avocado oil.
Pour approximately 1/4 cup of batter per pancake onto the skillet and cook until bubbles form on the surface and the edges are set.
Carefully flip the pancakes and cook for another 1-2 minutes until they are golden brown and cooked through.
Serve immediately while warm and fragrant.