YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Fluffy oat-based 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 liquid egg whites
1 large egg
0.33 cup oat flour
0.25 cup nonfat plain Greek yogurt
0.5 cup fresh blueberries
1 tsp lemon zest
1 tsp vanilla extract
0.5 tsp baking powder
0.5 tsp avocado oil
0.13 tsp sea salt
PREPARATION
In a large bowl, whisk together the ricotta cheese, egg whites, whole egg, Greek yogurt, and vanilla extract until the mixture is smooth and creamy.
Add the oat flour, lemon zest, baking powder, and sea salt to the wet ingredients, stirring gently until just combined.
Fold in the fresh blueberries carefully to avoid crushing them.
Heat a non-stick skillet over medium-low heat and lightly coat with the avocado oil.
Pour 0.25 cup of batter for each pancake onto the skillet, cooking for 3-4 minutes until small bubbles form on the surface.
Flip the pancakes carefully and cook for another 2 minutes until they are golden brown and cooked through.