YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Griddled ricotta and lemon pancakes whisked with oat flour and egg whites, cooked until golden and bursting with juicy blueberries.
INGREDIENTS
0.33 cup part-skim ricotta cheese
0.5 cup liquid egg whites
1 large egg
0.25 cup oat flour
0.5 scoop vanilla protein powder
0.5 cup fresh blueberries
1 tsp lemon zest
1 tbsp lemon juice
1 tsp baking powder
0.25 tsp sea salt
0.5 tsp vanilla extract
1 tsp ghee
PREPARATION
In a large mixing bowl, whisk together the part-skim ricotta cheese, liquid egg whites, whole egg, lemon juice, and vanilla extract until the mixture is completely smooth.
Add the oat flour, vanilla protein powder, baking powder, and sea salt to the wet ingredients, stirring gently with a spatula until just combined to keep the batter airy.
Gently fold in the fresh blueberries and lemon zest, being careful not to overmix or crush the berries.
Preheat a large non-stick griddle or skillet over medium-low heat and add the ghee, swirling to coat the pan evenly.
Portion the batter onto the skillet using a 1/4 cup measure for each pancake, leaving space between them for easy flipping.
Cook for approximately 3 to 4 minutes until small bubbles appear on the surface and the edges look set, then flip carefully and cook for another 2 minutes until golden brown.