YOUR SOLIN GENERATED RECIPE
High-Protein Blueberry Ricotta Pancakes
Pan-seared ricotta pancakes bursting with juicy blueberries and bright lemon zest, finished with a drizzle of pure maple syrup.
INGREDIENTS
0.5 cup part-skim ricotta cheese
0.5 cup liquid egg whites
1 large egg
0.13 cup oat flour
15 gram unflavored whey protein powder
0.5 cup fresh blueberries
0.5 tbsp pure maple syrup
0.5 tsp baking powder
1 tsp lemon zest
0.25 tsp ghee
0.13 tsp sea salt
PREPARATION
In a medium mixing bowl, whisk together the ricotta cheese, liquid egg whites, whole egg, and lemon zest until the mixture is smooth and well combined.
Sift in the oat flour, whey protein powder, baking powder, and sea salt, then stir gently until just incorporated to avoid over-mixing.
Gently fold the fresh blueberries into the batter using a spatula.
Heat a large non-stick skillet over medium-low heat and melt the ghee, spreading it evenly across the surface.
Scoop the batter onto the skillet to form three or four pancakes, cooking for about 3-4 minutes until small bubbles form on the surface and the edges look set.
Carefully flip the pancakes and cook for an additional 2-3 minutes until they are golden brown and cooked through.
Plate the pancakes and finish by drizzling with the pure maple syrup before serving.