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
2 large Eggs
0.5 cup Egg whites
0.13 cup Oat flour
0.5 cup Fresh blueberries
1 tsp Lemon zest
0.5 tsp Baking powder
0.5 tsp Vanilla extract
0 tsp Avocado oil
0.13 tsp Sea salt
PREPARATION
In a medium bowl, whisk together the ricotta cheese, whole eggs, egg whites, and vanilla extract until smooth.
Stir in the oat flour, baking powder, sea salt, and fresh lemon zest until just combined.
Gently fold in the fresh blueberries, being careful not to overmix the batter.
Heat a large non-stick skillet over medium-low heat and lightly coat with avocado oil.
Pour 1/4 cup portions of batter onto the skillet and cook for 3-4 minutes until small bubbles form on the surface.
Flip carefully and cook for another 2-3 minutes until the pancakes are golden brown and cooked through.