YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Fluffy oat-based pancakes whisked with creamy ricotta and bright lemon zest, then griddled until golden and bursting with juicy blueberries.
INGREDIENTS
0.5 cup part-skim ricotta cheese
1 large egg
0.75 cup liquid egg whites
3 tbsp oat flour
1 tsp lemon zest
0.5 tsp vanilla extract
0.5 tsp baking powder
0.13 tsp sea salt
0.5 cup fresh blueberries
0.25 tsp coconut oil
0.5 tbsp pure maple syrup
PREPARATION
In a large mixing bowl, whisk together the ricotta cheese, whole egg, liquid egg whites, lemon zest, and vanilla extract until the mixture is smooth and well-combined.
Add the oat flour, baking powder, and sea salt to the wet ingredients, stirring gently until just incorporated to keep the batter light.
Heat the coconut oil in a large non-stick skillet or griddle over medium-low heat.
Ladle the batter into the skillet to form four pancakes, then evenly distribute the fresh blueberries by pressing them into the top of each pancake.
Cook for approximately 3 to 4 minutes until small bubbles appear on the surface and the edges look set.
Carefully flip the pancakes and cook for an additional 2 minutes until the other side is golden brown and the center is cooked through.
Transfer the pancakes to a plate and serve immediately with a drizzle of pure maple syrup.