YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Fluffy ricotta pancakes pan-seared with juicy blueberries and bright lemon zest, offering a burst of citrusy aroma in every protein-packed bite.
INGREDIENTS
0.5 cup Part-skim ricotta cheese
0.5 cup Liquid egg whites
0.25 cup Oat flour
15 grams Vanilla protein powder
0.25 cup Fresh blueberries
1 tsp Lemon zest
0.5 tsp Baking powder
0.25 tsp Vanilla extract
1 tsp Avocado oil
1 pinch Sea salt
PREPARATION
In a medium mixing bowl, whisk together the part-skim ricotta cheese, liquid egg whites, and vanilla extract until the mixture is smooth and well-incorporated.
Add the oat flour, vanilla protein powder, baking powder, lemon zest, and a pinch of sea salt to the wet ingredients, stirring until just combined to keep the batter light.
Gently fold the fresh blueberries into the batter using a spatula, being careful not to over-mix or burst the berries.
Heat a large non-stick skillet over medium-low heat and lightly coat the surface with avocado oil.
Ladle the batter onto the skillet in 1/4 cup portions, cooking for approximately 3 to 4 minutes until small bubbles begin to form on the surface and the edges appear set.
Carefully flip each pancake and cook for an additional 2 minutes until both sides are golden brown and the center is cooked through.
Serve immediately while warm, perhaps topped with a few extra fresh berries or a dollop of Greek yogurt if desired.