YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Griddled ricotta and lemon zest pancakes are light, fluffy, and studded with juicy blueberries for a bright and zesty morning treat.
INGREDIENTS
0.5 cup part-skim ricotta cheese
1 large egg
0.5 cup egg whites
0.25 cup oat flour
15 grams vanilla whey protein powder
0.5 cup fresh blueberries
1 tsp lemon zest
1 tbsp lemon juice
0.5 tsp baking powder
0.13 tsp sea salt
1 tsp avocado oil
PREPARATION
In a medium bowl, whisk the ricotta cheese, egg, egg whites, lemon zest, and lemon juice until the mixture is smooth and creamy.
Stir in the oat flour, protein powder, baking powder, and sea salt until just combined, being careful not to overmix the batter.
Gently fold in the fresh blueberries to distribute them evenly throughout the pancake batter.
Heat the avocado oil in a large non-stick skillet or griddle over medium-low heat.
Scoop the batter onto the skillet using a 1/4 cup measure for each pancake, cooking until small bubbles form on the surface.
Carefully flip the pancakes and cook for another 2-3 minutes until they are golden brown and cooked through.