YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Griddled ricotta pancakes whisked with bright lemon zest and folded with blueberries for a juicy, protein-packed breakfast.
INGREDIENTS
0.5 cup part-skim ricotta cheese
1 large egg
1 scoop unflavored whey protein powder
0.25 cup fresh blueberries
1 tsp lemon zest
0.5 tsp baking powder
0.5 tsp vanilla extract
1 tsp ghee
0.13 tsp sea salt
PREPARATION
In a medium bowl, whisk together the ricotta cheese, egg, vanilla extract, and lemon zest until the mixture is smooth.
Add the unflavored whey protein powder, baking powder, and sea salt to the wet ingredients, stirring until just combined.
Gently fold the fresh blueberries into the batter using a spatula to avoid crushing them.
Heat the ghee in a large non-stick skillet over medium-low heat until melted and shimmering.
Pour the batter into the skillet to form three pancakes and cook for 3-4 minutes per side until golden brown and firm.