YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Fluffy oat-based pancakes whisked with creamy ricotta and bright lemon zest, then pan-seared until golden and bursting with juicy blueberries.
INGREDIENTS
1 cup egg whites
0.5 cup low-fat ricotta cheese
0.25 cup oat flour
0.5 cup fresh blueberries
1 tsp lemon zest
0.5 tsp baking powder
0.5 tsp vanilla extract
0 tsp avocado oil
0.13 tsp sea salt
PREPARATION
In a medium mixing bowl, whisk together the egg whites, low-fat ricotta cheese, and vanilla extract until the mixture is smooth and well combined.
Add the oat flour, baking powder, sea salt, and fresh lemon zest to the wet ingredients, stirring gently until just incorporated into a thick batter.
Heat the avocado oil in a large non-stick skillet or griddle over medium-low heat, ensuring the surface is evenly coated.
Ladle the batter onto the skillet to form four medium-sized pancakes, then immediately press the fresh blueberries into the top of each round.
Cook for 3 to 4 minutes until small bubbles form on the surface and the edges appear set and dry.
Carefully flip each pancake and cook for an additional 2 minutes until the bottoms are golden brown and the centers are fully cooked through.