YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Pan-seared ricotta pancakes bursting with juicy blueberries and bright lemon zest, served with a dollop of creamy Greek yogurt.
INGREDIENTS
0.5 cup part-skim ricotta cheese
0.75 cup liquid egg whites
0.25 cup oat flour
1 tsp lemon zest
0.5 cup fresh blueberries
0.25 cup nonfat plain Greek yogurt
0.5 tsp baking powder
0.25 tsp vanilla extract
0.13 tsp sea salt
1 tsp avocado oil
PREPARATION
In a medium bowl, whisk together the ricotta cheese, egg whites, vanilla extract, and lemon zest until the mixture is smooth and well combined.
Gently stir in the oat flour, baking powder, and sea salt until a consistent batter forms, being careful not to overmix.
Heat the avocado oil in a large non-stick skillet over medium-low heat to ensure even cooking without burning.
Pour the batter into the skillet to form four pancakes, then evenly distribute the fresh blueberries onto the surface of each one.
Cook for 3-4 minutes until small bubbles appear on the surface, then carefully flip and cook for another 2 minutes until golden brown.
Plate the pancakes and top with the Greek yogurt for an extra boost of protein and a tangy finish.