YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Fluffy ricotta pancakes griddled to a golden brown, bursting with juicy blueberries and fragrant lemon zest for a bright, protein-packed start.
INGREDIENTS
0.5 cup Part-skim ricotta cheese
0.5 cup Liquid egg whites
1 large Egg
15 gram Vanilla protein powder
0.25 cup Oat flour
0.5 cup Fresh blueberries
1 tsp Lemon zest
0.5 tsp Baking powder
0.5 tsp Vanilla extract
1 tsp Coconut oil
PREPARATION
In a medium bowl, whisk together the ricotta cheese, liquid egg whites, large egg, and vanilla extract until the mixture is smooth and well combined.
Stir in the vanilla protein powder, oat flour, baking powder, and lemon zest, mixing until the dry ingredients are just incorporated into the batter.
Gently fold in the fresh blueberries using a spatula, being careful not to crush the berries.
Heat the coconut oil in a large non-stick skillet over medium-low heat until melted and the pan is evenly coated.
Ladle the batter into the skillet to form three to four pancakes, cooking for approximately 3-4 minutes until small bubbles begin to form on the surface.
Carefully flip each pancake and cook for an additional 2-3 minutes until they are golden brown and cooked through.