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
0.33 cup Part-skim ricotta cheese
1 large Egg
0.5 cup Liquid egg whites
0.33 cup Oat flour
0.5 cup Fresh blueberries
1 tsp Lemon zest
0.5 tsp Baking powder
0.25 tsp Sea salt
0.5 tsp Vanilla extract
0.5 cup Non-fat plain Greek yogurt
1 tsp Coconut oil
PREPARATION
In a medium bowl, whisk together the ricotta cheese, egg, liquid egg whites, lemon zest, and vanilla extract until smooth.
Stir in the oat flour, baking powder, and sea salt until just combined, being careful not to overmix the batter.
Gently fold in the fresh blueberries into the pancake mixture.
Heat a large non-stick skillet over medium heat and lightly coat with the coconut oil.
Pour 0.25 cup portions of batter onto the skillet and cook for 3 to 4 minutes until bubbles form on the surface.
Flip the pancakes carefully and cook for an additional 2 minutes until they are golden brown and cooked through.
Serve the warm pancakes immediately topped with a dollop of non-fat plain Greek yogurt.