YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Fluffy ricotta pancakes whisked with bright lemon zest and folded with juicy blueberries, pan-seared until golden and fragrant.
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 vanilla extract
0.5 tsp baking powder
0.13 tsp sea salt
0.5 tsp ghee
PREPARATION
In a large bowl, whisk together the ricotta cheese, eggs, egg whites, lemon zest, and vanilla extract until the mixture is smooth.
Stir in the oat flour, baking powder, and sea salt until just combined, being careful not to overmix.
Gently fold in the fresh blueberries using a spatula.
Heat a large non-stick skillet or griddle over medium-low heat and lightly coat with the ghee.
Pour approximately 1/4 cup of batter per pancake onto the hot skillet.
Cook for 3-4 minutes until small bubbles begin to form on the surface, then flip and cook for another 2 minutes until golden brown.
Transfer to a plate and serve warm.