YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Fluffy oat and ricotta pancakes folded with juicy blueberries and bright lemon zest, griddled until golden brown for a zesty morning treat.
INGREDIENTS
0.5 cup part-skim ricotta cheese
2 large eggs
0.5 cup liquid egg whites
0.13 cup oat flour
0.5 cup fresh blueberries
1 tsp lemon zest
1 tsp vanilla extract
0.5 tsp baking powder
0.25 tsp sea salt
0 tsp avocado oil
PREPARATION
In a medium mixing bowl, whisk together the ricotta cheese, whole eggs, liquid egg whites, and vanilla extract until the mixture is smooth and well combined.
Add the oat flour, baking powder, sea salt, and lemon zest to the wet ingredients, stirring until just incorporated to maintain a light texture.
Gently fold the fresh blueberries into the batter using a spatula, being careful not to overmix or crush the berries.
Heat the avocado oil in a large non-stick skillet or griddle over medium-low heat.
Ladle the batter onto the skillet to form pancakes, cooking for 3 to 4 minutes until small bubbles appear on the surface and the edges look set.
Carefully flip the pancakes and cook for an additional 2 to 3 minutes until both sides are golden brown and the center is cooked through.
Serve immediately, optionally topped with extra fresh berries or a small squeeze of lemon juice.