YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Pan-seared ricotta pancakes whisked with zesty lemon and bursting with juicy blueberries, served warm and golden for a protein-packed morning treat.
INGREDIENTS
1 cup egg whites
0.5 cup part-skim ricotta cheese
0.25 cup oat flour
15 gram vanilla protein powder
0.25 cup fresh blueberries
0.5 tsp lemon zest
1 tsp lemon juice
0.5 tsp baking powder
0.25 tsp vanilla extract
0.13 tsp sea salt
1 tsp avocado oil
PREPARATION
In a large bowl, whisk together the egg whites and part-skim ricotta cheese until the mixture is smooth and aerated.
Stir in the oat flour, vanilla protein powder, baking powder, sea salt, lemon zest, and lemon juice until a consistent batter forms.
Gently fold in the fresh blueberries to ensure they are evenly distributed without bruising the fruit.
Heat a non-stick skillet over medium-low heat and lightly coat with the avocado oil.
Pour 0.25 cup portions of batter onto the skillet, cooking for 3 to 4 minutes until small bubbles form on the surface.
Carefully flip the pancakes and cook for an additional 2 minutes until they are golden brown and cooked through.