YOUR SOLIN GENERATED RECIPE
Blueberry Ricotta Pancakes with Lemon Zest
Fluffy ricotta pancakes whisked with bright lemon zest and folded with juicy blueberries, pan-seared until golden and fragrant.
INGREDIENTS
0.5 cup part-skim ricotta cheese
0.5 cup liquid egg whites
0.25 cup nonfat plain Greek yogurt
0.25 cup oat flour
15 gram vanilla protein powder
1 tsp lemon zest
0.5 cup fresh blueberries
0.5 tsp baking powder
0.5 tsp vanilla extract
0.13 tsp sea salt
1 tsp avocado oil
PREPARATION
Whisk the ricotta, egg whites, Greek yogurt, and vanilla extract in a medium bowl until the mixture is smooth.
Add the oat flour, protein powder, baking powder, sea salt, and lemon zest, stirring until just combined.
Gently fold in the fresh blueberries using a spatula to avoid crushing them.
Heat a large non-stick skillet over medium-low heat and lightly coat with the avocado oil.
Scoop 0.25 cup of batter for each pancake onto the skillet, cooking for 3 minutes until bubbles form.
Flip the pancakes carefully and cook for an additional 2 minutes until they are golden brown and firm.