YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Fluffy oat and ricotta pancakes griddled until golden, bursting with juicy blueberries and bright lemon zest for a refreshing morning bite.
INGREDIENTS
0.5 cup Part-skim ricotta cheese
0.5 cup Liquid egg whites
1 large Egg
0.25 cup Oat flour
0.5 scoop Vanilla whey protein powder
0.5 cup Fresh blueberries
1 tsp Lemon zest
0.5 tsp Baking powder
0.25 tsp Vanilla extract
0.13 tsp Sea salt
1 tsp Ghee
PREPARATION
In a medium bowl, whisk together the ricotta cheese, whole egg, egg whites, vanilla extract, and lemon zest until well combined and smooth.
Gently stir in the oat flour, vanilla protein powder, baking powder, and sea salt until a thick, uniform batter forms.
Heat the ghee in a large non-stick skillet over medium-low heat until melted and shimmering.
Ladle the batter into the skillet to form three large pancakes, then evenly press the fresh blueberries into the top of each pancake.
Cook for 3 to 4 minutes until bubbles appear on the surface and the edges look set, then flip and cook for another 2 minutes until golden brown and cooked through.