YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Fluffy ricotta pancakes whisked with bright lemon zest and folded with juicy blueberries for a vibrant, protein-packed morning meal.
INGREDIENTS
0.5 cup part-skim ricotta cheese
0.5 cup liquid egg whites
0.25 cup nonfat Greek yogurt
0.5 cup oat flour
10 gram collagen peptides
0.5 cup fresh blueberries
1 tsp lemon zest
1 tbsp lemon juice
1 tsp vanilla extract
0.5 tsp baking powder
0.25 tsp sea salt
0 tsp coconut oil
PREPARATION
In a medium bowl, whisk together the part-skim ricotta cheese, liquid egg whites, nonfat Greek yogurt, lemon juice, and vanilla extract until the mixture is smooth and well combined.
Add the oat flour, collagen peptides, lemon zest, baking powder, and sea salt to the wet ingredients, stirring gently until just incorporated to avoid over-mixing.
Carefully fold in the fresh blueberries using a spatula to ensure they are evenly distributed without bursting.
Heat a large non-stick skillet over medium-low heat and add the coconut oil, swirling to coat the surface evenly.
Ladle approximately 0.25 cup of batter per pancake onto the hot skillet, leaving space between each to allow for easy flipping.
Cook for 3 to 4 minutes until small bubbles appear on the surface and the edges look set, then flip and cook for another 2 minutes until golden brown and firm to the touch.