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 Part-skim ricotta cheese
0.5 cup Egg whites
1 large Egg
0.13 cup Oat flour
15 gram Vanilla protein powder
0.5 cup Fresh blueberries
1 tsp Lemon zest
1 tsp Lemon juice
0.5 tsp Baking powder
0.13 tsp Sea salt
0.25 tsp Avocado oil
PREPARATION
In a medium mixing bowl, whisk together the ricotta cheese, egg whites, whole egg, lemon zest, and lemon juice until well combined and smooth.
Sift the oat flour, vanilla protein powder, baking powder, and sea salt into the wet ingredients.
Gently stir the dry ingredients into the wet until just incorporated, being careful not to overwork the batter.
Fold in the fresh blueberries using a spatula.
Heat a large non-stick skillet or griddle over medium-low heat and lightly coat with avocado oil.
Pour the batter onto the skillet in 1/4 cup increments, cooking for 3-4 minutes until bubbles appear on the surface and the edges look set.
Carefully flip the pancakes and cook for an additional 2-3 minutes until golden brown and cooked through.
Serve immediately while warm.