YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Light pancakes griddled with creamy ricotta and zesty lemon, bursting with juicy blueberries for a bright and satisfying morning meal.
INGREDIENTS
0.5 cup part-skim ricotta cheese
0.5 cup egg whites
1 large egg
0.13 cup oat flour
15 gram vanilla protein powder
0.25 cup fresh blueberries
1 tsp lemon zest
1 tsp lemon juice
0.5 tsp baking powder
0.5 tsp vanilla extract
0.5 tsp ghee
0.13 tsp sea salt
PREPARATION
In a medium mixing bowl, whisk together the ricotta cheese, egg whites, whole egg, lemon juice, and vanilla extract until the mixture is smooth.
Add the oat flour, vanilla protein powder, baking powder, lemon zest, and sea salt to the wet ingredients, stirring until just incorporated.
Gently fold the fresh blueberries into the batter using a spatula to avoid crushing the fruit.
Heat a large non-stick skillet or griddle over medium-low heat and add the ghee, swirling to coat the pan evenly.
Ladle the batter onto the skillet in 0.25 cup portions, leaving space between each pancake.
Cook for 3 to 4 minutes until small bubbles appear on the surface and the edges look set.
Carefully flip the pancakes and cook for an additional 2 minutes until they are golden brown and firm to the touch.
Transfer to a plate and serve immediately while warm.