Name: Blueberry Ricotta Pancakes with Lemon Zest
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.25 cup ricotta cheese; 1 large Egg egg; 0.25 cup egg whites; 0.13 cup oat flour; 2 tbsp vanilla protein powder; 0.5 tsp baking powder; 0.13 tsp sea salt; 1 tsp vanilla extract; 1 tsp lemon zest; 0.5 cup blueberries; 0.25 tsp coconut oil; 0.25 cup Greek yogurt

Blueberry Ricotta Pancakes with Lemon Zest

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

YOUR SOLIN GENERATED RECIPE

Blueberry Ricotta Pancakes with Lemon Zest

Fluffy oat-based pancakes whisked with creamy ricotta and bright lemon zest, then pan-seared until golden and bursting with juicy blueberries.

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NUTRITION

Protein

42.2g

Fat

18.4g

Carbs

33.2g

SERVINGS

1 serving

INGREDIENTS

0.25 cup ricotta cheese

1 large Egg egg

0.25 cup egg whites

0.13 cup oat flour

2 tbsp vanilla protein powder

0.5 tsp baking powder

0.13 tsp sea salt

1 tsp vanilla extract

1 tsp lemon zest

0.5 cup blueberries

0.25 tsp coconut oil

0.25 cup Greek yogurt

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PREPARATION

1
In a medium bowl, whisk together the ricotta cheese, egg, egg whites, vanilla extract, and lemon zest until smooth.
2
Stir in the oat flour, vanilla protein powder, baking powder, and sea salt until just combined.
3
Gently fold in the fresh blueberries.
4
Heat the coconut oil in a large non-stick skillet over medium-low heat.
5
Pour 1/4 cup portions of batter onto the skillet and cook for 3-4 minutes until bubbles form on the surface.
6
Carefully flip the pancakes and cook for another 2-3 minutes until golden brown and cooked through.
7
Serve the pancakes warm topped with a dollop of Greek yogurt for extra protein.