YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Fluffy oat and ricotta pancakes griddled until golden, bursting with juicy blueberries and fragrant lemon zest for a bright morning treat.
INGREDIENTS
0.5 cup Part-skim ricotta cheese
0.5 cup Egg whites
0.5 cup Non-fat Greek yogurt
0.13 cup Oat flour
0.5 cup Fresh blueberries
1 tsp Lemon zest
1 tsp Vanilla extract
0.5 tsp Baking powder
0.25 tsp Sea salt
0.25 tsp Ghee
PREPARATION
In a large mixing bowl, whisk together the ricotta cheese, egg whites, Greek yogurt, lemon zest, and vanilla extract until smooth.
Add the oat flour, baking powder, and sea salt to the wet mixture and stir until just combined.
Gently fold the fresh blueberries into the batter using a spatula.
Heat the ghee in a large non-stick skillet or griddle over medium-low heat.
Pour the batter onto the skillet in 1/4 cup portions, leaving space between each pancake.
Cook for 3 to 4 minutes until small bubbles 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.
Serve warm, optionally topped with a few extra fresh blueberries.