YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Whisked ricotta and Greek yogurt create fluffy, protein-packed pancakes bursting with zesty lemon and juicy blueberries for a bright morning start.
INGREDIENTS
0.5 cup part-skim ricotta cheese
0.5 cup fat-free Greek yogurt
0.5 cup liquid egg whites
0.25 cup oat flour
0.5 cup fresh blueberries
1 tsp lemon zest
1 tbsp lemon juice
0.5 tsp vanilla extract
0.5 tsp baking powder
1 tsp coconut oil
0.13 tsp sea salt
PREPARATION
In a medium mixing bowl, whisk together the ricotta cheese, Greek yogurt, liquid egg whites, lemon juice, and vanilla extract until the mixture is completely smooth.
Add the oat flour, baking powder, sea salt, and lemon zest to the wet ingredients, stirring gently until just combined without over-mixing.
Gently fold in half of the fresh blueberries using a spatula to keep them intact.
Heat a large non-stick skillet over medium-low heat and lightly coat the surface with the coconut oil.
Pour approximately 1/4 cup of batter for each pancake onto the skillet, then sprinkle the remaining blueberries onto the top of each pancake.
Cook for 3 to 4 minutes until small bubbles appear on the surface and the edges look set, then flip and cook for an additional 2 minutes until golden brown.