YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Pan-seared ricotta pancakes folded with juicy blueberries and bright lemon zest, cooked until golden and fragrant for a protein-packed morning treat.
INGREDIENTS
0.5 cup liquid egg whites
0.5 cup part-skim ricotta cheese
0.25 cup oat flour
0.5 scoop vanilla whey protein powder
0.25 cup fresh blueberries
1 tsp lemon zest
0.5 tsp baking powder
0.25 tsp vanilla extract
1 tsp coconut oil
1 pinch sea salt
PREPARATION
In a medium bowl, whisk together the liquid egg whites, part-skim ricotta cheese, and vanilla extract until the mixture is smooth and well combined.
Sift the oat flour, vanilla whey protein powder, baking powder, and sea salt into the wet ingredients, stirring gently until just incorporated.
Fold the fresh blueberries and lemon zest into the batter using a spatula, being careful not to overmix to keep the pancakes light.
Heat a large non-stick skillet over medium-low heat and add the coconut oil to lightly coat the surface.
Ladle the batter onto the skillet in 1/4 cup portions, cooking for approximately 3 to 4 minutes until small bubbles appear on the surface.
Flip the pancakes carefully and cook for an additional 2 minutes until they are golden brown and firm to the touch.