YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Pan-seared oat and ricotta pancakes whisked with bright lemon zest and folded with juicy blueberries for a protein-packed morning treat.
INGREDIENTS
0.5 cup Part-skim ricotta cheese
0.5 cup Liquid egg whites
0.5 scoop Vanilla whey protein powder
0.25 cup Oat flour
0.5 tsp Baking powder
1 tsp Lemon zest
0.5 cup Fresh blueberries
1 tsp Ghee
0.25 tsp Sea salt
0.25 tsp Vanilla extract
PREPARATION
In a large bowl, whisk together the ricotta cheese, egg whites, lemon zest, and vanilla extract until smooth.
Sift in the oat flour, protein powder, baking powder, and sea salt, stirring until just combined.
Gently fold in the fresh blueberries, taking care not to overmix the batter.
Heat a non-stick skillet over medium-low heat and melt the ghee to coat the surface.
Pour 1/4 cup portions of batter onto the skillet and cook for 3-4 minutes until bubbles form on the surface.
Carefully flip and cook for another 2 minutes until the pancakes are golden brown and cooked through.