Protein-Packed Lemon Ricotta Pancakes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Lemon Ricotta Pancakes

YOUR SOLIN GENERATED RECIPE

Protein-Packed Lemon Ricotta Pancakes

Savor these light and fluffy lemon-infused ricotta pancakes that deliver a punch of protein and brightness with every bite. A perfect balance of creaminess from low-fat ricotta, the subtle tartness of fresh lemon zest and juice, and a hint of whole wheat flavor make this meal a delicious and energizing start (or boost) to your day.

Try 7 days free, then $12.99 / mo.

NUTRITION

889kcal
Protein
76.6g
Fat
31.7g
Carbs
71.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Low-Fat Ricotta Cheese (250g)

3 Large Eggs (150g)

1 scoop Vanilla Whey Protein Powder (30g)

0.5 cup Whole Wheat Flour (60g)

0.5 cup Skim Milk (120g)

1 teaspoon Baking Powder (5g)

1 Fresh Lemon (for zest and juice, ~60g)

Pinch of Salt

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    In a medium bowl, whisk together the ricotta cheese, eggs, and vanilla whey protein powder until smooth.

  • 2

    Sift in the whole wheat flour and baking powder, then add the skim milk, a pinch of salt, and mix until just combined.

  • 3

    Finely grate the zest from the lemon and squeeze in its juice. Gently fold these into the batter, ensuring an even distribution of lemon flavor.

  • 4

    Heat a non-stick griddle or skillet over medium heat and lightly coat with cooking spray or a small amount of oil.

  • 5

    Pour about 1/4 cup of batter per pancake onto the griddle. Cook for 2-3 minutes until bubbles form on the surface and the edges begin to set.

  • 6

    Carefully flip each pancake and cook for an additional 2 minutes until golden and cooked through.

  • 7

    Serve warm, optionally garnished with a light dusting of powdered sugar or fresh fruit for extra flair.

Protein-Packed Lemon Ricotta Pancakes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Lemon Ricotta Pancakes

YOUR SOLIN GENERATED RECIPE

Protein-Packed Lemon Ricotta Pancakes

Savor these light and fluffy lemon-infused ricotta pancakes that deliver a punch of protein and brightness with every bite. A perfect balance of creaminess from low-fat ricotta, the subtle tartness of fresh lemon zest and juice, and a hint of whole wheat flavor make this meal a delicious and energizing start (or boost) to your day.

NUTRITION

889kcal
Protein
76.6g
Fat
31.7g
Carbs
71.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Low-Fat Ricotta Cheese (250g)

3 Large Eggs (150g)

1 scoop Vanilla Whey Protein Powder (30g)

0.5 cup Whole Wheat Flour (60g)

0.5 cup Skim Milk (120g)

1 teaspoon Baking Powder (5g)

1 Fresh Lemon (for zest and juice, ~60g)

Pinch of Salt

PREPARATION

  • 1

    In a medium bowl, whisk together the ricotta cheese, eggs, and vanilla whey protein powder until smooth.

  • 2

    Sift in the whole wheat flour and baking powder, then add the skim milk, a pinch of salt, and mix until just combined.

  • 3

    Finely grate the zest from the lemon and squeeze in its juice. Gently fold these into the batter, ensuring an even distribution of lemon flavor.

  • 4

    Heat a non-stick griddle or skillet over medium heat and lightly coat with cooking spray or a small amount of oil.

  • 5

    Pour about 1/4 cup of batter per pancake onto the griddle. Cook for 2-3 minutes until bubbles form on the surface and the edges begin to set.

  • 6

    Carefully flip each pancake and cook for an additional 2 minutes until golden and cooked through.

  • 7

    Serve warm, optionally garnished with a light dusting of powdered sugar or fresh fruit for extra flair.