YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Fluffy oat-based pancakes whisked with creamy ricotta and bright lemon zest, topped with a burst of juicy blueberries and protein-rich Greek yogurt.
INGREDIENTS
0.25 cup part-skim ricotta cheese
0.5 cup liquid egg whites
1 large egg
0.33 cup oat flour
1 tsp baking powder
0.5 tsp vanilla extract
1 tsp lemon zest
0.25 cup fresh blueberries
0.5 cup non-fat plain Greek yogurt
1 tsp avocado oil
PREPARATION
In a medium bowl, whisk together the ricotta cheese, egg whites, whole egg, vanilla extract, and lemon zest until the mixture is smooth.
Add the oat flour and baking powder to the wet ingredients, stirring gently until just combined to keep the batter light.
Carefully fold in the fresh blueberries using a spatula so they do not burst and streak the batter.
Heat a non-stick skillet over medium heat and lightly coat with the avocado oil.
Pour the batter onto the skillet in 1/4 cup increments, cooking until small bubbles form on the surface, then flip and cook until golden brown.
Serve the warm pancakes topped with a generous dollop of non-fat plain Greek yogurt for a creamy finish.