YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Fluffy ricotta pancakes whisked with bright lemon zest and folded with juicy blueberries, pan-seared until golden and fragrant.
INGREDIENTS
0.5 cup Part-skim ricotta cheese
2 large Egg whites
1 scoop Vanilla protein powder
0.25 cup Oat flour
1 tsp Baking powder
1 tsp Lemon zest
0.5 cup Fresh blueberries
1 tsp Ghee
0.25 tsp Vanilla extract
0.13 tsp Sea salt
PREPARATION
In a medium mixing bowl, whisk together the part-skim ricotta cheese, egg whites, and vanilla extract until the mixture is smooth and well combined.
Add the vanilla protein powder, oat flour, baking powder, sea salt, and fresh lemon zest to the wet ingredients.
Gently stir the dry ingredients into the ricotta mixture until just incorporated, being careful not to over-mix the batter.
Carefully fold the fresh blueberries into the batter using a spatula.
Heat a large non-stick skillet over medium-low heat and add the ghee, swirling to coat the surface.
Scoop the batter onto the skillet to form 3 or 4 small pancakes.
Cook for 3-4 minutes until small bubbles begin to form on the surface and the edges look set.
Carefully flip the pancakes and cook for an additional 2-3 minutes until they are golden brown and cooked through.
Serve immediately while warm.