YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Fluffy 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
0.5 cup liquid egg whites
0.25 cup oat flour
0.5 cup fresh blueberries
1 tsp lemon zest
0.5 tsp baking powder
0.5 tsp vanilla extract
0.13 tsp sea salt
0.25 tsp coconut oil
PREPARATION
In a medium bowl, whisk together the ricotta cheese, egg, egg whites, and vanilla extract until the mixture is smooth and well combined.
Add the oat flour, lemon zest, baking powder, and sea salt to the wet ingredients, stirring gently with a spatula until just incorporated.
Heat a large non-stick skillet over medium-low heat and add the coconut oil to coat the surface.
Ladle the batter into the skillet to form four even pancakes, then sprinkle the fresh blueberries onto the top of each pancake.
Cook for 3 to 4 minutes until small bubbles begin to form on the surface and the edges look set.
Carefully flip the pancakes and cook for an additional 2 minutes until the other side is golden brown and the center is cooked through.
Transfer the pancakes to a plate and serve immediately while warm.