YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Fluffy 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
0.5 cup liquid egg whites
0.25 cup nonfat Greek yogurt
0.25 cup oat flour
0.5 cup fresh blueberries
1 tsp lemon zest
1 tsp vanilla extract
1 tsp baking powder
0.25 tsp sea salt
0 tsp avocado oil
PREPARATION
In a large bowl, whisk together the ricotta cheese, liquid egg whites, Greek yogurt, vanilla extract, and lemon zest until smooth.
Gently fold in the oat flour, baking powder, and sea salt until just combined, being careful not to overmix the batter.
Carefully fold in the fresh blueberries to distribute them evenly.
Heat a large non-stick skillet over medium-low heat and lightly coat with the avocado oil.
Pour 1/4 cup portions of batter onto the skillet and cook for 3-4 minutes until bubbles form on the surface and the edges look set.
Flip carefully and cook for another 2-3 minutes until the pancakes are golden brown and cooked through.