Name: Fluffy Lemon Ricotta Pancakes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup part-skim ricotta cheese; 0.5 cup liquid egg whites; 1 large egg; 0.25 cup oat flour; 1 tbsp lemon zest; 1 tbsp lemon juice; 1 tsp baking powder; 0.25 tsp sea salt; 0.25 cup non-fat plain Greek yogurt; 0.5 tsp ghee; 0.25 tbsp maple syrup

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

YOUR SOLIN GENERATED RECIPE

Fluffy Lemon Ricotta Pancakes

Whisked ricotta and oat flour pancakes seared until golden, offering a bright citrus aroma and a light, airy texture perfect for a protein-packed morning.

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NUTRITION

Protein

42.2g

Fat

18.1g

Carbs

40.3g

SERVINGS

1 serving

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.25 cup oat flour

1 tbsp lemon zest

1 tbsp lemon juice

1 tsp baking powder

0.25 tsp sea salt

0.25 cup non-fat plain Greek yogurt

0.5 tsp ghee

0.25 tbsp maple syrup

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PREPARATION

1
In a large mixing bowl, whisk together the ricotta cheese, liquid egg whites, whole egg, lemon zest, and lemon juice until smooth.
2
Add the oat flour, baking powder, and sea salt to the wet mixture and stir until just combined, being careful not to overmix.
3
Heat the ghee in a large non-stick skillet over medium-low heat.
4
Ladle the batter onto the skillet to form three or four medium pancakes.
5
Cook for 3-4 minutes until bubbles appear on the surface and the edges are set, then flip and cook for another 2 minutes until golden brown.
6
Plate the pancakes and top with a dollop of Greek yogurt and a drizzle of maple syrup.