YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Whisked ricotta and oat flour pancakes folded with zesty lemon and juicy blueberries, then griddled until golden and light.
INGREDIENTS
0.5 cup Part-skim Ricotta Cheese
2 large eggs
0.5 cup Liquid Egg Whites
0.13 cup Oat Flour
0.5 cup Fresh Blueberries
1 tsp Lemon Zest
0.5 tsp Baking Powder
0.25 tsp Vanilla Extract
0.25 tsp Avocado Oil
0.13 tsp Sea Salt
PREPARATION
In a large mixing bowl, whisk together the ricotta cheese, whole eggs, liquid egg whites, lemon zest, and vanilla extract until smooth.
Add the oat flour, baking powder, and sea salt to the wet mixture, stirring until just combined.
Gently fold the fresh blueberries into the batter using a spatula.
Heat a non-stick skillet over medium-low heat and lightly coat with avocado oil.
Pour the batter onto the skillet in 1/4 cup increments, cooking for 3-4 minutes until small bubbles form on the surface.
Flip the pancakes carefully and cook for an additional 2-3 minutes until golden brown and cooked through.
Serve immediately, optionally garnished with extra lemon zest or a few fresh berries.