YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Whisked with creamy ricotta and bright lemon zest, these fluffy pancakes are griddled until golden and bursting with juicy blueberries.
INGREDIENTS
0.5 cup Part-skim ricotta cheese
2 large Eggs
0.5 cup Liquid egg whites
0.13 cup Oat flour
1 tsp Lemon zest
1 tsp Vanilla extract
0.5 tsp Baking powder
0.25 tsp Ground cinnamon
0.5 cup Fresh blueberries
0 tsp Avocado oil
PREPARATION
In a medium mixing bowl, whisk together the ricotta cheese, whole eggs, liquid egg whites, lemon zest, and vanilla extract until the mixture is smooth and well-combined.
Add the oat flour, baking powder, and ground cinnamon to the wet ingredients, stirring gently until just incorporated to keep the batter light.
Carefully fold in the fresh blueberries using a spatula.
Heat the avocado oil in a large non-stick skillet or griddle over medium-low heat.
Ladle approximately 1/4 cup of batter for each pancake onto the hot skillet.
Cook for 3 to 4 minutes on the first side until small bubbles appear on the surface and the edges look set.
Flip the pancakes carefully and cook for an additional 2 to 3 minutes until they are golden brown and springy to the touch.
Serve immediately while warm.