YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Fluffy pancakes griddled with creamy ricotta and zesty lemon, bursting with juicy blueberries for a vibrant morning treat.
INGREDIENTS
0.6 cup egg whites
0.5 cup part-skim ricotta cheese
0.25 cup oat flour
0.5 scoop vanilla protein powder
0.5 cup fresh blueberries
1 tsp lemon zest
0.5 tsp baking powder
0.13 tsp sea salt
1 tsp avocado oil
PREPARATION
In a medium bowl, whisk together the ricotta cheese, egg whites, and lemon zest until the mixture is smooth.
Stir in the oat flour, vanilla protein powder, baking powder, and sea salt until just combined.
Gently fold in the fresh blueberries to avoid streaking the batter.
Heat a non-stick skillet over medium-low heat and lightly coat with the avocado oil.
Pour 0.25 cup portions of batter onto the skillet and cook until bubbles form on the surface.
Flip carefully and cook for another 2 minutes until the pancakes are golden brown and cooked through.