YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Fluffy pancakes whisked with creamy ricotta and bright lemon zest, then griddled with juicy blueberries for a burst of vibrant flavor in every bite.
INGREDIENTS
0.5 cup part-skim ricotta cheese
2 large eggs
0.5 cup liquid egg whites
0.13 cup oat flour
1 tsp lemon zest
1 tbsp lemon juice
0.5 tsp vanilla extract
0.5 tsp baking powder
0.13 tsp sea salt
0.5 cup fresh blueberries
0 tsp coconut oil
PREPARATION
In a large bowl, whisk together the ricotta cheese, eggs, and egg whites until smooth and well combined.
Stir in the lemon zest, lemon juice, and vanilla extract.
Gently fold in the oat flour, baking powder, and sea salt until just incorporated into the wet mixture.
Heat a non-stick skillet over medium-low heat and lightly grease with the coconut oil.
Pour 1/4 cup of batter for each pancake onto the skillet and sprinkle a few fresh blueberries onto the surface of each one.
Cook for 3 to 4 minutes until bubbles form on the surface and the edges look set, then flip and cook for another 2 minutes until golden brown.
Repeat the process with the remaining batter and serve the pancakes warm.