YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Fluffy ricotta pancakes whisked with bright lemon zest and folded with juicy blueberries, pan-seared until golden brown and tender.
INGREDIENTS
0.5 cup part-skim ricotta cheese
0.5 cup liquid egg whites
30 gram vanilla whey protein powder
0.25 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 mixing bowl, whisk together the ricotta cheese, liquid egg whites, and vanilla extract until the mixture is smooth and well combined.
Sift in the vanilla whey protein powder and baking powder, then add the fresh lemon zest, stirring gently until just incorporated to avoid over-mixing.
Heat a large non-stick skillet over medium-low heat and add the coconut oil, swirling to coat the surface evenly.
Pour the batter into the skillet to form three or four small pancakes, then carefully press several fresh blueberries into the top of each one.
Cook for 3-4 minutes until small bubbles form on the surface and the edges appear set, then carefully flip the pancakes.
Continue cooking for another 2-3 minutes until the pancakes are golden brown and cooked through, then serve immediately.