YOUR SOLIN GENERATED RECIPE
Fluffy Lemon-Ricotta Protein Pancakes
Whisked ricotta and lemon zest create these airy, protein-packed pancakes served with a vibrant berry topping for a refreshing morning bite.
INGREDIENTS
0.5 cup part-skim ricotta cheese
0.5 cup liquid egg whites
1 scoop vanilla protein powder
0.25 cup oat flour
1 tsp lemon zest
1 tbsp lemon juice
0.5 tsp baking powder
0.25 tsp vanilla extract
0.5 cup fresh blueberries
1 tsp coconut oil
PREPARATION
In a medium mixing bowl, whisk together the ricotta cheese, liquid egg whites, lemon juice, lemon zest, and vanilla extract until the mixture is well combined and smooth.
Add the oat flour, vanilla protein powder, and baking powder to the wet ingredients, stirring gently until just incorporated to maintain the batter's lift.
Place a large non-stick skillet over medium-low heat and melt the coconut oil, ensuring the surface is evenly coated.
Ladle the batter onto the skillet using a 1/4 cup measure for each pancake, cooking until small bubbles appear on the surface and the edges look set.
Carefully flip the pancakes and cook for another 1-2 minutes until golden brown, then serve immediately topped with fresh blueberries.