YOUR SOLIN GENERATED RECIPE
Fluffy Lemon Ricotta Pancakes with Berries
Whisked ricotta and lemon zest create these cloud-like pancakes, pan-seared until golden and topped with juicy, bursting berries for a bright morning treat.
INGREDIENTS
0.5 cup part-skim ricotta cheese
0.5 cup liquid egg whites
0.25 cup plain nonfat Greek yogurt
0.25 cup oat flour
15 gram vanilla protein powder
1 tsp baking powder
1 tsp lemon zest
1 tbsp lemon juice
0.5 tsp vanilla extract
0.05 tsp sea salt
0.5 cup fresh blueberries
1 tsp avocado oil
PREPARATION
In a large mixing bowl, whisk together the ricotta cheese, liquid egg whites, Greek yogurt, lemon juice, lemon zest, and vanilla extract until the mixture is smooth and well combined.
Gently fold in the oat flour, vanilla protein powder, baking powder, and sea salt using a spatula, being careful not to over-mix so the pancakes remain light and airy.
Heat a large non-stick skillet over medium-low heat and lightly coat the surface with the avocado oil.
Ladle approximately 1/4 cup of batter onto the skillet for each pancake, leaving space between them for easy flipping.
Cook for 3 to 4 minutes until small bubbles begin to form and pop on the surface and the edges appear set.
Carefully flip each pancake and cook for an additional 2 minutes until the bottoms are golden brown and the center is fully cooked.
Transfer the pancakes to a plate and top with the fresh blueberries before serving.