YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Fluffy ricotta pancakes whisked with zesty lemon and bursting blueberries, pan-seared until golden brown for a bright morning treat.
INGREDIENTS
0.5 cup part-skim ricotta cheese
0.5 cup liquid egg whites
1 large egg
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
1 tsp avocado oil
0.25 tsp sea salt
PREPARATION
In a large mixing bowl, whisk together the ricotta cheese, liquid egg whites, and the whole egg until the mixture is smooth and well-incorporated.
Add the vanilla protein powder, oat flour, baking powder, sea salt, and lemon zest to the wet ingredients, stirring until just combined into a thick batter.
Gently fold the fresh blueberries into the batter using a spatula, being careful not to over-mix or burst the berries.
Heat the avocado oil in a large non-stick skillet or griddle over medium-low heat.
Ladle approximately 1/4 cup of batter per pancake onto the hot skillet, ensuring enough space between them for easy flipping.
Cook for 3 to 4 minutes on the first side until small bubbles appear on the surface and the edges look set.
Carefully flip the pancakes and cook for an additional 2 to 3 minutes until they are golden brown and cooked through.
Transfer the pancakes to a plate and serve immediately while warm.