YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Fluffy oat-based pancakes whisked with creamy ricotta and bright lemon zest, then griddled until golden and bursting with sweet blueberries.
INGREDIENTS
0.25 cup part-skim ricotta cheese
0.5 cup liquid egg whites
1 large egg
0.25 cup oat flour
0.5 cup fresh blueberries
1 tsp lemon zest
1 tbsp lemon juice
0.5 tsp baking powder
0.25 tsp vanilla extract
0.25 cup nonfat plain Greek yogurt
0.25 tsp avocado oil
PREPARATION
In a medium bowl, whisk together the ricotta cheese, egg whites, whole egg, lemon juice, and vanilla extract until the mixture is smooth and aerated.
Gently fold in the oat flour, baking powder, and lemon zest until just combined, being careful not to overmix the batter.
Heat a 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 press a few blueberries into the top of each pancake.
Cook for 3 to 4 minutes until small bubbles form on the surface, then flip and cook for another 2 minutes until golden brown and cooked through.
Serve the pancakes warm, topped with a dollop of Greek yogurt and any remaining fresh blueberries.