YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Whisked ricotta and lemon zest pancakes pan-seared until golden, bursting with juicy blueberries for a bright and zesty morning treat.
INGREDIENTS
0.5 cup liquid egg whites
0.5 cup part-skim ricotta cheese
1 scoop vanilla protein powder
0.25 cup oat flour
0.5 cup fresh blueberries
1 tsp lemon zest
1 tbsp lemon juice
0.5 tsp baking powder
0.25 tsp sea salt
1 tsp avocado oil
PREPARATION
In a large mixing bowl, whisk together the liquid egg whites, part-skim ricotta cheese, lemon zest, and lemon juice until the mixture is smooth and aerated.
Sift in the vanilla protein powder, oat flour, baking powder, and sea salt, then stir gently until just combined into a thick batter.
Carefully fold the fresh blueberries into the batter using a spatula to avoid crushing them.
Heat a large non-stick skillet over medium-low heat and lightly coat the surface with avocado oil.
Ladle approximately 1/4 cup of batter per pancake onto the skillet, leaving space between each.
Cook for 3 to 4 minutes until small bubbles appear on the surface and the edges look set, then flip and cook for another 2 minutes until golden brown and cooked through.