Fluffy Lemon Ricotta Protein Pancakes

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

Fluffy Lemon Ricotta Protein Pancakes

YOUR SOLIN GENERATED RECIPE

Fluffy Lemon Ricotta Protein Pancakes

Whisked lemon and creamy ricotta create these zesty, protein-packed pancakes cooked to a golden brown perfection on a warm griddle.

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NUTRITION

483kcal
Protein
55.6g
Fat
12.5g
Carbs
41.4g

SERVINGS

1 serving

INGREDIENTS

0.5 cup liquid egg whites

0.25 cup part-skim ricotta cheese

0.25 cup non-fat plain Greek yogurt

1 scoop vanilla protein powder

0.25 cup oat flour

1 tsp lemon zest

1 tbsp lemon juice

0.5 tsp baking powder

0.25 tsp vanilla extract

1 tsp coconut oil

0.25 cup fresh blueberries

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PREPARATION

  • 1

    In a medium bowl, whisk together the liquid egg whites, part-skim ricotta cheese, non-fat plain Greek yogurt, lemon juice, and vanilla extract until the mixture is smooth.

  • 2

    Gently fold in the oat flour, vanilla protein powder, baking powder, and lemon zest until the batter is just combined.

  • 3

    Heat a large non-stick skillet over medium-low heat and lightly coat the surface with the coconut oil.

  • 4

    Pour approximately 0.25 cup of batter for each pancake onto the skillet and sprinkle a few fresh blueberries onto each one.

  • 5

    Cook for 3 to 4 minutes until small bubbles appear on the surface, then flip and cook for an additional 2 minutes until the pancakes are fluffy and cooked through.

Fluffy Lemon Ricotta Protein Pancakes

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

Fluffy Lemon Ricotta Protein Pancakes

YOUR SOLIN GENERATED RECIPE

Fluffy Lemon Ricotta Protein Pancakes

Whisked lemon and creamy ricotta create these zesty, protein-packed pancakes cooked to a golden brown perfection on a warm griddle.

NUTRITION

483kcal
Protein
55.6g
Fat
12.5g
Carbs
41.4g

SERVINGS

1 serving

INGREDIENTS

0.5 cup liquid egg whites

0.25 cup part-skim ricotta cheese

0.25 cup non-fat plain Greek yogurt

1 scoop vanilla protein powder

0.25 cup oat flour

1 tsp lemon zest

1 tbsp lemon juice

0.5 tsp baking powder

0.25 tsp vanilla extract

1 tsp coconut oil

0.25 cup fresh blueberries

PREPARATION

  • 1

    In a medium bowl, whisk together the liquid egg whites, part-skim ricotta cheese, non-fat plain Greek yogurt, lemon juice, and vanilla extract until the mixture is smooth.

  • 2

    Gently fold in the oat flour, vanilla protein powder, baking powder, and lemon zest until the batter is just combined.

  • 3

    Heat a large non-stick skillet over medium-low heat and lightly coat the surface with the coconut oil.

  • 4

    Pour approximately 0.25 cup of batter for each pancake onto the skillet and sprinkle a few fresh blueberries onto each one.

  • 5

    Cook for 3 to 4 minutes until small bubbles appear on the surface, then flip and cook for an additional 2 minutes until the pancakes are fluffy and cooked through.