YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Fluffy pancakes whisked with creamy ricotta and bright lemon zest, then griddled to a golden brown and bursting with juicy blueberries.
INGREDIENTS
0.25 cup part-skim ricotta cheese
0.5 cup liquid egg whites
0.5 large egg
0.16 cup oat flour
0.25 cup nonfat plain Greek yogurt
0.5 cup fresh blueberries
1 tsp lemon zest
1 tsp baking powder
0.5 tsp vanilla extract
0.25 tsp avocado oil
0.5 tbsp pure maple syrup
PREPARATION
In a large mixing bowl, whisk together the ricotta cheese, liquid egg whites, whole egg, Greek yogurt, vanilla extract, and lemon zest until the mixture is smooth and well combined.
Gently stir in the oat flour and baking powder until just incorporated, being careful not to overmix the batter.
Heat a large non-stick skillet or griddle over medium-low heat and lightly coat with the avocado oil.
Pour the batter onto the skillet in 1/4 cup increments to form small pancakes.
Drop several fresh blueberries onto the top of each pancake while the first side cooks.
Cook for 3 to 4 minutes until small bubbles form on the surface and the edges look set, then carefully flip.
Cook for an additional 2 minutes on the second side until golden brown and cooked through.
Serve the warm pancakes immediately, drizzled with the pure maple syrup.