YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Fluffy ricotta pancakes whisked with lemon zest and protein-rich egg whites, studded with juicy blueberries that burst with every bite.
INGREDIENTS
0.5 cup part-skim ricotta cheese
0.5 cup liquid egg whites
1 large egg
15 gram vanilla protein powder
0.25 cup oat flour
0.25 cup fresh blueberries
1 tsp lemon zest
0.5 tsp baking powder
0.25 tsp sea salt
1 tsp avocado oil
PREPARATION
In a medium bowl, whisk together the ricotta cheese, liquid egg whites, whole egg, and lemon zest until the mixture is smooth and aerated.
Gently fold in the oat flour, vanilla protein powder, baking powder, and sea salt until just combined to maintain a light texture.
Heat a non-stick skillet over medium-low heat and lightly coat the surface with the avocado oil.
Scoop the batter into the pan to form four pancakes, then evenly distribute the fresh blueberries onto the top of each circle.
Cook for 3-4 minutes until small bubbles form on the surface, then flip and cook for another 2 minutes until golden brown and firm.