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
0.5 cup Liquid egg whites
0.33 cup Oat flour
0.5 cup Fresh blueberries
0.5 cup Plain nonfat Greek yogurt
1 tsp Lemon zest
1 tsp Lemon juice
0.5 tsp Baking powder
0.5 tsp Vanilla extract
1 tsp Coconut oil
0.25 tsp Sea salt
PREPARATION
In a medium mixing bowl, whisk together the part-skim ricotta, liquid egg whites, lemon zest, lemon juice, and vanilla extract until the mixture is smooth and aerated.
Fold in the oat flour, baking powder, and sea salt, stirring gently until just combined to keep the batter light.
Heat the coconut oil in a large non-stick skillet over medium-low heat until shimmering.
Ladle the batter into the skillet to form four pancakes; immediately press the fresh blueberries into the top of each pancake.
Cook for 3 to 4 minutes until small bubbles appear on the surface and the edges look set, then flip carefully.
Continue cooking for another 2 minutes until the pancakes are golden brown and cooked through.
Plate the pancakes warm and top with a generous dollop of plain nonfat Greek yogurt for extra creaminess.