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 Egg whites
0.5 cup Non-fat Greek yogurt
0.25 cup Part-skim ricotta cheese
0.5 cup Oat flour
0.5 scoop Vanilla protein powder
0.5 cup Fresh blueberries
1 tsp Lemon zest
1 tsp Baking powder
0.25 tsp Sea salt
1 tsp Coconut oil
PREPARATION
In a large mixing bowl, whisk together the egg whites, non-fat Greek yogurt, and part-skim ricotta cheese until the mixture is smooth and well-combined.
Add the oat flour, vanilla protein powder, baking powder, sea salt, and lemon zest to the wet ingredients, stirring until a thick batter forms.
Gently fold the fresh blueberries into the batter using a spatula to avoid crushing them.
Heat a large non-stick skillet or griddle over medium heat and lightly coat with the coconut oil.
Portion the batter onto the skillet using 1/4 cup for each pancake, cooking for 3 to 4 minutes until small bubbles begin to form on the surface.
Carefully flip each pancake and cook for an additional 2 to 3 minutes until both sides are golden brown and the center is cooked through.
Serve immediately while warm.