YOUR SOLIN GENERATED RECIPE
Blueberry-Lemon Ricotta Pancakes
Fluffy pancakes whisked with creamy ricotta and bright lemon zest, bursting with juicy blueberries for a vibrant and protein-packed morning meal.
INGREDIENTS
0.5 cup part-skim ricotta cheese
0.75 cup egg whites
0.25 cup nonfat plain Greek yogurt
0.25 cup oat flour
0.5 cup fresh blueberries
1 tsp lemon zest
1 tbsp lemon juice
0.5 tsp baking powder
0.5 tsp vanilla extract
0.13 tsp sea salt
0 tsp ghee
PREPARATION
In a medium bowl, whisk together the egg whites, part-skim ricotta, Greek yogurt, lemon juice, and vanilla extract until the mixture is mostly smooth.
Gently stir in the oat flour, baking powder, sea salt, and fresh lemon zest until a thick batter forms.
Heat the ghee in a large non-stick skillet or griddle over medium-low heat until melted and shimmering.
Scoop the batter onto the skillet to form four pancakes, then press the fresh blueberries into the top of each one.
Cook for 3 to 4 minutes until small bubbles appear on the surface, then flip and cook for another 2 minutes until golden brown.