YOUR SOLIN GENERATED RECIPE
Fluffy Lemon Ricotta Protein Pancakes
Whisked oat and ricotta batter pan-seared until golden, offering a zesty citrus aroma and light, airy texture that pairs perfectly with fresh berries.
INGREDIENTS
0.13 cup oat flour
1 scoop vanilla protein powder
0.25 cup part-skim ricotta cheese
0.5 cup liquid egg whites
1 tsp baking powder
1 tsp lemon zest
1 tbsp lemon juice
0.5 tsp vanilla extract
0.5 tsp avocado oil
0.5 cup fresh blueberries
0.5 tbsp pure maple syrup
PREPARATION
In a large mixing bowl, whisk together the oat flour, vanilla protein powder, and baking powder until the dry ingredients are evenly distributed.
Add the ricotta cheese, liquid egg whites, lemon zest, lemon juice, and vanilla extract to the bowl, stirring until a thick, smooth batter forms.
Heat a large non-stick skillet over medium-low heat and lightly coat the surface with avocado oil.
Spoon the batter onto the skillet using approximately 1/4 cup for each pancake, ensuring they do not touch.
Cook for 3-4 minutes until small bubbles appear on the surface and the edges look set, then carefully flip.
Continue cooking for another 2 minutes until both sides are golden brown and the center is firm.
Transfer the pancakes to a plate and top with fresh blueberries and a light drizzle of pure maple syrup before serving.