Name: High-Protein Blueberry Ricotta Pancakes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup low-fat ricotta cheese; 1 large egg; 0.75 cup egg whites; 0.33 cup oat flour; 0.5 tsp baking powder; 0.5 tsp vanilla extract; 1 tsp lemon zest; 0.5 cup fresh blueberries; 0.25 tsp coconut oil; 0.5 tbsp pure maple syrup; 0.13 tsp sea salt

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

YOUR SOLIN GENERATED RECIPE

High-Protein Blueberry Ricotta Pancakes

Fluffy pancakes whisked with creamy ricotta and zesty lemon, pan-seared until golden and bursting with juicy blueberries.

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NUTRITION

Protein

51.7g

Fat

16.7g

Carbs

59.0g

SERVINGS

1 serving

INGREDIENTS

0.5 cup low-fat ricotta cheese

1 large egg

0.75 cup egg whites

0.33 cup oat flour

0.5 tsp baking powder

0.5 tsp vanilla extract

1 tsp lemon zest

0.5 cup fresh blueberries

0.25 tsp coconut oil

0.5 tbsp pure maple syrup

0.13 tsp sea salt

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PREPARATION

1
In a medium bowl, whisk together the ricotta cheese, whole egg, egg whites, vanilla extract, and lemon zest until smooth.
2
Stir in the oat flour, baking powder, and sea salt until just combined.
3
Gently fold in half of the fresh blueberries.
4
Heat a non-stick skillet over medium-low heat and lightly grease with coconut oil.
5
Pour the batter into the skillet to form small pancakes, topping each with the remaining blueberries.
6
Cook for 3-4 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until golden brown.
7
Serve warm drizzled with pure maple syrup.