YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Fluffy ricotta pancakes whisked with bright lemon zest and folded with juicy blueberries, served with a dollop of creamy Greek yogurt for a refreshing morning bite.
INGREDIENTS
0.5 cup Part-skim ricotta cheese
0.5 cup Liquid egg whites
0.33 cup Oat flour
0.5 cup Nonfat Greek yogurt
0.5 cup Fresh blueberries
1 tsp Baking powder
1 tsp Lemon zest
1 tbsp Lemon juice
0.5 tsp Vanilla extract
1 tsp Coconut oil
PREPARATION
In a medium mixing bowl, whisk together the part-skim ricotta cheese, liquid egg whites, lemon zest, lemon juice, and vanilla extract until the mixture is smooth.
Add the oat flour and baking powder to the wet ingredients, stirring gently until just combined to keep the batter airy.
Gently fold in half of the fresh blueberries, being careful not to overmix and turn the batter purple.
Heat the coconut oil in a large non-stick skillet over medium-low heat.
Pour the batter into the skillet to form three or four medium pancakes, cooking for about 3-4 minutes until small bubbles form on the surface.
Carefully flip the pancakes and cook for another 2-3 minutes until they are golden brown and firm to the touch.
Plate the pancakes and top with the nonfat Greek yogurt and the remaining fresh blueberries before serving.