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
0.5 cup non-fat Greek yogurt
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
1 tsp vanilla extract
0.5 tsp ghee
0.25 tsp sea salt
PREPARATION
In a large mixing bowl, whisk together the part-skim ricotta cheese, non-fat Greek yogurt, 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 gently until just incorporated.
Carefully fold the fresh blueberries into the batter using a spatula to avoid crushing the fruit.
Heat a large non-stick skillet over medium-low heat and add the ghee to coat the surface evenly.
Ladle the batter onto the skillet in 0.25 cup portions, cooking for approximately 3 to 4 minutes until small bubbles appear on the surface.
Flip the pancakes gently and cook for another 2 minutes until they are golden brown and firm to the touch.
Serve immediately while warm.