Blueberry Ricotta Pancakes with Lemon Zest

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

Blueberry Ricotta Pancakes with Lemon Zest

YOUR SOLIN GENERATED RECIPE

Blueberry Ricotta Pancakes with Lemon Zest

Fluffy pancakes griddled with creamy ricotta and bright lemon zest, bursting with juicy blueberries in every tender bite.

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NUTRITION

572kcal
Protein
56.3g
Fat
22.1g
Carbs
41.4g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Part-skim ricotta cheese

0.5 cup Egg whites

1 large Egg

15 gram Vanilla whey protein powder

0.25 cup Oat flour

0.25 cup Fresh blueberries

1 tsp Lemon zest

0.5 tsp Baking powder

1 tsp Coconut oil

0.13 tsp Sea salt

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PREPARATION

  • 1

    In a medium bowl, whisk together the ricotta cheese, egg whites, whole egg, and lemon zest until the mixture is smooth and well combined.

  • 2

    Gently stir in the vanilla protein powder, oat flour, baking powder, and sea salt until a thick batter forms, being careful not to over-mix.

  • 3

    Heat the coconut oil in a large non-stick skillet or griddle over medium-low heat until shimmering.

  • 4

    Scoop the batter onto the skillet to form three or four pancakes, then press the fresh blueberries into the top of each pancake.

  • 5

    Cook for 3 to 4 minutes until small bubbles form on the surface, then flip and cook for another 2 minutes until golden brown and firm to the touch.

Blueberry Ricotta Pancakes with Lemon Zest

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

Blueberry Ricotta Pancakes with Lemon Zest

YOUR SOLIN GENERATED RECIPE

Blueberry Ricotta Pancakes with Lemon Zest

Fluffy pancakes griddled with creamy ricotta and bright lemon zest, bursting with juicy blueberries in every tender bite.

NUTRITION

572kcal
Protein
56.3g
Fat
22.1g
Carbs
41.4g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Part-skim ricotta cheese

0.5 cup Egg whites

1 large Egg

15 gram Vanilla whey protein powder

0.25 cup Oat flour

0.25 cup Fresh blueberries

1 tsp Lemon zest

0.5 tsp Baking powder

1 tsp Coconut oil

0.13 tsp Sea salt

PREPARATION

  • 1

    In a medium bowl, whisk together the ricotta cheese, egg whites, whole egg, and lemon zest until the mixture is smooth and well combined.

  • 2

    Gently stir in the vanilla protein powder, oat flour, baking powder, and sea salt until a thick batter forms, being careful not to over-mix.

  • 3

    Heat the coconut oil in a large non-stick skillet or griddle over medium-low heat until shimmering.

  • 4

    Scoop the batter onto the skillet to form three or four pancakes, then press the fresh blueberries into the top of each pancake.

  • 5

    Cook for 3 to 4 minutes until small bubbles form on the surface, then flip and cook for another 2 minutes until golden brown and firm to the touch.