YOUR SOLIN GENERATED RECIPE
High-Protein Blueberry Ricotta Pancakes with Lemon Zest
Fluffy 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 liquid egg whites
0.25 cup oat flour
0.5 scoop vanilla protein powder
0.5 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 bowl, whisk together the ricotta cheese, liquid egg whites, lemon juice, and vanilla extract until the mixture is smooth and creamy.
Add the oat flour, vanilla protein powder, lemon zest, and baking powder to the bowl, stirring gently until just combined into a thick batter.
Carefully fold in half of the fresh blueberries, being mindful not to crush them.
Heat a large non-stick skillet over medium-low heat and lightly coat the surface with the avocado oil.
Scoop the batter onto the skillet to form four pancakes, then press the remaining blueberries into the top of each pancake.
Cook for 3 to 4 minutes until the edges appear set and small bubbles form on the surface, then flip and cook for another 2 minutes until golden brown and firm.