YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Fluffy ricotta pancakes griddled until golden and bursting with juicy blueberries and bright lemon zest for a refreshing morning treat.
INGREDIENTS
0.5 cup Low-fat ricotta cheese
0.25 cup Liquid egg whites
22 gram Vanilla protein powder
3 tbsp Oat flour
1 tsp Lemon zest
0.5 cup Fresh blueberries
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, egg whites, and vanilla extract until smooth.
Fold in the vanilla protein powder, oat flour, baking powder, sea salt, and lemon zest until just combined.
Gently fold in the fresh blueberries, being careful not to overmix the batter.
Heat a non-stick skillet or griddle over medium-low heat and add the ghee to coat the surface.
Scoop the batter onto the skillet using a 1/4 cup measure for each pancake.
Cook for 3-4 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until golden brown.
Serve warm, optionally topped with a few extra berries or a dollop of Greek yogurt.