YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Griddled oat-based pancakes whisked with creamy ricotta and bright lemon zest, bursting with juicy blueberries for a vibrant morning meal.
INGREDIENTS
0.25 cup Part-skim ricotta cheese
0.75 cup Liquid egg whites
0.25 cup Plain nonfat Greek yogurt
0.25 cup Oat flour
0.5 cup Fresh blueberries
1 tsp Lemon zest
1 tsp Baking powder
0.5 tsp Vanilla extract
1 tbsp Monk fruit sweetener
0.25 tsp Sea salt
0.25 tsp Avocado oil
PREPARATION
In a large mixing bowl, whisk together the ricotta cheese, liquid egg whites, Greek yogurt, vanilla extract, and lemon zest until the mixture is completely smooth.
Add the oat flour, monk fruit sweetener, baking powder, and sea salt to the wet ingredients, stirring until just combined to keep the texture light.
Gently fold in the fresh blueberries using a spatula to ensure they are evenly distributed without crushing the fruit.
Preheat a large non-stick skillet or griddle over medium heat and lightly coat the surface with avocado oil.
Spoon approximately 1/4 cup of batter per pancake onto the hot surface, leaving space between each to allow for easy flipping.
Cook for 3 to 4 minutes until small bubbles form on the surface and the edges appear set, then flip and cook for another 2 minutes until golden brown.