YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Fluffy oat-based pancakes whisked with creamy ricotta and bright lemon zest, then griddled until golden and bursting with juicy blueberries.
INGREDIENTS
0.5 cup part-skim ricotta cheese
0.5 cup liquid egg whites
0.33 cup oat flour
20 gram vanilla protein powder
0.25 cup fresh blueberries
1 tsp lemon zest
1 tbsp lemon juice
0.5 tsp baking powder
1 tsp coconut oil
0.25 tsp vanilla extract
PREPARATION
In a medium bowl, whisk together the ricotta cheese, liquid egg whites, lemon juice, and vanilla extract until the mixture is smooth and well combined.
Add the oat flour, vanilla protein powder, lemon zest, and baking powder to the wet ingredients, stirring until just incorporated.
Gently fold the fresh blueberries into the batter using a spatula, taking care not to crush the berries.
Heat a large non-stick skillet over medium-low heat and lightly coat the surface with the coconut oil.
Ladle the batter into the skillet to form three or four medium-sized pancakes, leaving space between each.
Cook for approximately 3-4 minutes until small bubbles appear on the surface, then flip and cook for an additional 2 minutes until golden brown and firm.