YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Griddled ricotta pancakes whisked with bright lemon zest and folded with juicy blueberries for a vibrant, protein-packed morning treat.
INGREDIENTS
0.5 cup part-skim ricotta cheese
1 large egg
0.75 cup liquid egg whites
3 tbsp oat flour
0.5 cup fresh blueberries
1 tsp lemon zest
0.5 tsp baking powder
0.5 tsp vanilla extract
1 tsp ghee
0.13 tsp sea salt
PREPARATION
In a medium bowl, whisk together the ricotta cheese, egg, egg whites, and vanilla extract until the mixture is well combined and smooth.
Add the oat flour, baking powder, sea salt, and lemon zest to the wet ingredients, stirring until just incorporated.
Carefully fold the fresh blueberries into the batter using a spatula to avoid crushing them.
Heat the ghee in a large non-stick skillet or griddle over medium-low heat until melted.
Scoop the batter onto the skillet to form small pancakes and cook for 3-4 minutes until bubbles appear on the surface.
Flip the pancakes and cook for an additional 2 minutes until they are golden brown and cooked through.