YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Fluffy 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
0.5 scoop vanilla whey protein powder
0.25 cup oat flour
0.5 cup fresh blueberries
1 tsp lemon zest
0.5 tsp baking powder
0.25 tsp sea salt
1 tsp coconut oil
0.5 tbsp pure maple syrup
PREPARATION
In a medium bowl, whisk together the ricotta cheese, liquid egg whites, and lemon zest until the mixture is smooth and well combined.
Add the oat flour, vanilla whey protein powder, baking powder, and sea salt to the wet ingredients, stirring gently until a thick batter forms.
Carefully fold in the fresh blueberries using a spatula to ensure they are evenly distributed without staining the batter.
Heat the coconut oil in a large non-stick skillet over medium-low heat until melted and shimmering.
Ladle the batter into the skillet to form small pancakes, cooking for 3 to 4 minutes until small bubbles appear on the surface.
Flip the pancakes carefully and cook for an additional 2 minutes until the edges are set and the centers are golden brown.
Plate the pancakes immediately and finish with a light drizzle of pure maple syrup.