YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Pan-seared fluffy pancakes made with creamy ricotta and bright lemon zest, bursting with juicy blueberries for a refreshing morning bite.
INGREDIENTS
0.5 cup part-skim ricotta cheese
0.25 cup liquid egg whites
1 large egg
0.25 cup oat flour
0.75 scoop vanilla protein powder
0.5 cup fresh blueberries
1 tsp lemon zest
0.5 tsp baking powder
0.25 tsp vanilla extract
1 pinch sea salt
1 tsp ghee
PREPARATION
In a medium bowl, whisk together the ricotta cheese, liquid egg whites, whole egg, and vanilla extract until the mixture is smooth and well combined.
Stir in the oat flour, vanilla protein powder, lemon zest, baking powder, and sea salt until just incorporated.
Gently fold in the fresh blueberries using a spatula, being careful not to overmix the batter.
Heat a large non-stick skillet over medium-low heat and melt the ghee to evenly coat the surface.
Pour the batter into the skillet to form small pancakes, cooking for approximately 3-4 minutes until bubbles begin to form on the surface.
Flip the pancakes carefully and cook for an additional 2 minutes until they are golden brown and cooked through.