YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Fluffy pancakes whisked with creamy ricotta and bright lemon zest, served with a protein-packed dollop of Greek yogurt and bursting blueberries.
INGREDIENTS
0.33 cup Part-skim ricotta cheese
0.5 cup Egg whites
1 large Egg
0.33 cup Oat flour
0.5 cup Nonfat Greek yogurt
0.5 cup Fresh blueberries
1 tsp Lemon zest
0.5 tsp Baking powder
0.5 tsp Vanilla extract
1 tsp Avocado oil
0.25 tsp Sea salt
PREPARATION
In a medium bowl, whisk together the ricotta cheese, egg whites, whole egg, and vanilla extract until the mixture is smooth.
Stir in the oat flour, baking powder, sea salt, and lemon zest until just combined, being careful not to over-mix.
Gently fold in half of the fresh blueberries to distribute them evenly throughout the batter.
Heat the avocado oil in a large non-stick skillet or griddle over medium-low heat.
Pour the batter into the skillet to form four medium pancakes, cooking for 3-4 minutes until bubbles form on the surface and the edges look set.
Carefully flip the pancakes and cook for an additional 2-3 minutes until they are golden brown and cooked through.
Transfer the pancakes to a plate and top with a generous dollop of Greek yogurt and the remaining fresh blueberries.