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 juicy blueberries.
INGREDIENTS
0.5 cup Part-skim ricotta cheese
1 large Egg
0.75 cup Liquid egg whites
0.25 cup Oat flour
0.5 cup Fresh blueberries
1 tsp Lemon zest
1 tbsp Lemon juice
0.5 tsp Baking powder
0.5 tsp Vanilla extract
0.25 tsp Avocado oil
0.13 tsp Sea salt
0.13 tsp Ground cinnamon
PREPARATION
In a medium bowl, whisk together the ricotta cheese, whole egg, liquid egg whites, lemon juice, and vanilla extract until the mixture is smooth and well combined.
Add the oat flour, baking powder, sea salt, ground cinnamon, and lemon zest to the wet ingredients, stirring gently until just incorporated.
Carefully fold in the fresh blueberries using a spatula to ensure they are evenly distributed without breaking.
Heat the avocado oil in a large non-stick skillet or griddle over medium-low heat until shimmering.
Pour the batter onto the skillet in 1/4 cup increments, cooking for 3-4 minutes until small bubbles form on the surface and the edges appear set.
Flip the pancakes carefully and cook for an additional 2-3 minutes until the other side is golden brown and the centers are cooked through.
Serve the pancakes immediately while warm to enjoy the bright citrus aroma and melted berry texture.