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 pillowy.
INGREDIENTS
0.5 cup Part-skim ricotta cheese
2 large Eggs
2 large Egg whites
0.13 cup Oat flour
10 gram Collagen peptides
0.5 cup Fresh blueberries
1 tsp Lemon zest
1 tsp Vanilla extract
0.5 tsp Baking powder
0 tsp Ghee
0.13 tsp Sea salt
PREPARATION
In a medium mixing bowl, whisk together the part-skim ricotta cheese, whole eggs, egg whites, and vanilla extract until the mixture is smooth and well-combined.
Add the oat flour, collagen peptides, baking powder, sea salt, and lemon zest to the wet ingredients, stirring gently until just incorporated.
Carefully fold the fresh blueberries into the batter using a spatula to ensure they are evenly distributed without breaking.
Heat a large non-stick skillet over medium-low heat and add the ghee, swirling to coat the bottom of the pan evenly.
Ladle the batter onto the skillet in 1/4 cup portions, leaving space between each pancake to allow for easy flipping.
Cook for 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 they are puffed, golden brown, and cooked through.