YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Whisked ricotta and oat flour pancakes pan-seared until golden, bursting with juicy blueberries and bright lemon zest for a refreshing morning bite.
INGREDIENTS
0.5 cup low-fat ricotta cheese
1 large egg
2 large egg whites
0.5 scoop vanilla protein powder
0.25 cup oat flour
0.5 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, egg whites, and vanilla extract 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 melt the ghee to evenly coat the pan.
Ladle approximately 1/4 cup of batter per pancake onto the hot skillet, leaving space between each.
Cook for 3 to 4 minutes until small bubbles appear on the surface and the edges look set.
Flip the pancakes carefully and cook for an additional 2 minutes until both sides are golden brown and the center is cooked through.
Transfer to a plate and serve immediately while warm.