YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Fluffy ricotta pancakes whisked with bright lemon zest and folded with juicy blueberries for a vibrant, protein-packed breakfast that melts in your mouth.
INGREDIENTS
0.5 cup part-skim ricotta cheese
2 large eggs
1 scoop vanilla protein powder
0.25 cup fresh blueberries
1 tsp lemon zest
1 tsp lemon juice
0.5 tsp baking powder
0.25 tsp vanilla extract
1 tsp avocado oil
PREPARATION
In a medium mixing bowl, whisk together the ricotta cheese, eggs, lemon zest, lemon juice, and vanilla extract until the mixture is smooth and well combined.
Add the vanilla protein powder and baking powder to the wet ingredients, stirring gently until just incorporated to keep the batter light.
Gently fold the fresh blueberries into the batter using a spatula.
Heat a large non-stick skillet over medium-low heat and lightly coat the surface with avocado oil.
Ladle approximately 1/4 cup of batter per pancake onto the hot skillet, leaving space between each.
Cook for 3-4 minutes until small bubbles appear on the surface and the edges look set, then carefully flip.
Continue cooking for another 2 minutes until the pancakes are golden brown and cooked through.
Serve immediately while warm and fragrant.