YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Griddle-cooked ricotta pancakes whisked with bright lemon zest and folded with juicy blueberries for a protein-packed breakfast that feels indulgent yet clean.
INGREDIENTS
0.5 cup part-skim ricotta cheese
0.5 cup liquid egg whites
1 large egg
0.25 cup oat flour
15 gram unflavored whey protein powder
0.25 cup fresh blueberries
1 tsp lemon zest
0.5 tsp baking powder
0.25 tsp sea salt
1 tsp vanilla extract
1 tsp avocado oil
PREPARATION
In a large mixing bowl, whisk together the ricotta cheese, liquid egg whites, whole egg, and vanilla extract until the mixture is smooth and aerated.
Add the oat flour, protein powder, baking powder, sea salt, and lemon zest to the wet ingredients, stirring gently until just combined to keep the batter light.
Carefully fold the fresh blueberries into the batter using a spatula.
Heat a large non-stick skillet or griddle over medium-low heat and lightly coat the surface with avocado oil.
Portion the batter onto the skillet using a 1/4 cup measure for each pancake.
Cook for approximately 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 the other side is golden brown and the center is cooked through.
Transfer to a plate and serve immediately while warm.