YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Fluffy pancakes griddled with creamy ricotta and bright lemon zest, bursting with juicy blueberries for a refreshing and protein-packed morning treat.
INGREDIENTS
0.5 cup Part-skim ricotta cheese
0.5 cup Liquid egg whites
0.13 cup Oat flour
20 gram Unflavored collagen peptides
0.5 cup Fresh blueberries
1 tsp Lemon zest
1 tbsp Lemon juice
0.5 tsp Baking powder
0.25 tsp Vanilla extract
0 tsp Coconut oil
0.13 tsp Sea salt
PREPARATION
In a medium bowl, whisk together the ricotta cheese, egg whites, lemon juice, and vanilla extract until the mixture is smooth and aerated.
Add the oat flour, collagen peptides, baking powder, lemon zest, and sea salt to the wet ingredients, stirring gently until just combined.
Carefully fold in the fresh blueberries using a spatula to avoid crushing them and discoloring the batter.
Heat the coconut oil in a large non-stick skillet over medium-low heat until shimmering.
Scoop the batter onto the skillet to form pancakes and cook for 3-4 minutes until small bubbles appear on the surface.
Flip carefully and cook for another 2-3 minutes until the pancakes are golden brown and firm to the touch.