YOUR SOLIN GENERATED RECIPE
Blueberry-Lemon Ricotta Pancakes
Fluffy ricotta pancakes whisked with zesty lemon and bursting with juicy blueberries, pan-seared until golden and tender.
INGREDIENTS
0.66 cup egg whites
0.5 cup non-fat Greek yogurt
0.25 cup part-skim ricotta cheese
0.5 cup oat flour
0.5 cup fresh blueberries
1 tsp lemon zest
1 tsp baking powder
0.5 tsp vanilla extract
1 tsp avocado oil
0.13 tsp sea salt
PREPARATION
In a large bowl, whisk the egg whites, Greek yogurt, and ricotta cheese until the mixture is well combined and smooth.
Add the oat flour, baking powder, sea salt, vanilla extract, and lemon zest, stirring until a thick batter forms.
Gently fold in the fresh blueberries using a spatula to keep them whole.
Lightly grease a large non-stick skillet with avocado oil and place over medium-low heat.
Ladle the batter onto the skillet to form pancakes and cook for about 4 minutes until the edges look set and small bubbles appear.
Carefully flip the pancakes and cook for an additional 2 to 3 minutes until they are golden brown and firm to the touch.