YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Fluffy ricotta pancakes folded with juicy blueberries and bright lemon zest, griddled until golden and served with a dollop of creamy yogurt.
INGREDIENTS
0.5 cup part-skim ricotta cheese
0.5 cup liquid egg whites
0.5 scoop vanilla protein powder
0.25 cup oat flour
0.5 cup fresh blueberries
1 tsp lemon zest
0.5 tsp baking powder
0 tsp coconut oil
0.25 cup plain Greek yogurt
PREPARATION
In a medium bowl, whisk together the ricotta cheese, egg whites, and lemon zest until well combined.
Add the vanilla protein powder, oat flour, and baking powder to the wet ingredients and stir until just incorporated.
Gently fold in the fresh blueberries using a spatula to avoid crushing them.
Heat the coconut oil in a large non-stick skillet over medium-low heat.
Pour the batter into the skillet to form three or four medium pancakes.
Cook for 3 to 4 minutes until small bubbles form on the surface and the edges look set.
Carefully flip the pancakes and cook for another 2 to 3 minutes until golden brown and cooked through.
Transfer to a plate and top with a dollop of Greek yogurt before serving.