YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Fluffy ricotta pancakes whisked with zesty lemon and bursting with juicy blueberries, pan-seared until golden for a protein-packed morning treat.
INGREDIENTS
1 large egg
0.5 cup egg whites
0.5 cup low-fat ricotta cheese
0.25 cup oat flour
0.5 scoop vanilla protein powder
0.5 cup fresh blueberries
1 tsp lemon zest
0.25 tsp baking powder
0.25 tsp sea salt
1 tsp ghee
PREPARATION
In a medium mixing bowl, whisk together the large egg, egg whites, and low-fat ricotta cheese until the mixture is smooth and well combined.
Add the oat flour, vanilla protein powder, baking powder, sea salt, and lemon zest to the wet ingredients, stirring until just incorporated.
Gently 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 add the ghee, swirling to coat the pan evenly.
Ladle the batter into the skillet in 1/4 cup portions, leaving space between each pancake.
Cook for approximately 3 minutes until small bubbles appear on the surface and the edges look set.
Carefully flip the pancakes and cook for an additional 2 minutes until they are golden brown and cooked through.
Serve immediately while warm.