Name: Blueberry Ricotta Pancakes with Lemon Zest
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup part-skim ricotta cheese; 0.25 cup liquid egg whites; 1 large egg; 0.25 cup oat flour; 0.5 scoop vanilla whey protein powder; 0.25 cup fresh blueberries; 1 tsp lemon zest; 0.5 tsp baking powder; 0.25 tsp vanilla extract; 1 tsp coconut oil

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 ricotta pancakes whisked with bright lemon zest and folded with juicy blueberries for a vibrant, protein-packed breakfast.

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NUTRITION

Protein

45.5g

Fat

21.7g

Carbs

37.3g

SERVINGS

1 serving

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.25 cup liquid egg whites

1 large egg

0.25 cup oat flour

0.5 scoop vanilla whey protein powder

0.25 cup fresh blueberries

1 tsp lemon zest

0.5 tsp baking powder

0.25 tsp vanilla extract

1 tsp coconut oil

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PREPARATION

1
In a medium bowl, whisk together the ricotta cheese, egg whites, whole egg, and vanilla extract until smooth.
2
Stir in the oat flour, protein powder, baking powder, and lemon zest until just combined.
3
Gently fold the fresh blueberries into the batter.
4
Heat a non-stick skillet over medium-low heat and lightly coat with coconut oil.
5
Pour the batter into the skillet to form small pancakes, cooking for 3-4 minutes until bubbles form on the surface.
6
Carefully flip and cook for another 2 minutes until golden brown and set.