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 egg whites; 0.33 cup part-skim ricotta cheese; 30 gram vanilla protein powder; 0.25 cup oat flour; 0.5 cup fresh blueberries; 1 tsp lemon zest; 1 tsp baking powder; 0.5 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

Griddled oat and ricotta pancakes are filled with juicy blueberries and bright lemon zest for a fresh morning meal.

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NUTRITION

Protein

52.2g

Fat

14.9g

Carbs

41.9g

SERVINGS

1 serving

INGREDIENTS

0.5 cup egg whites

0.33 cup part-skim ricotta cheese

30 gram vanilla protein powder

0.25 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tsp baking powder

0.5 tsp vanilla extract

1 tsp coconut oil

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PREPARATION

1
Whisk the egg whites, ricotta cheese, and vanilla extract in a medium bowl until the texture is smooth.
2
Stir in the oat flour, vanilla protein powder, baking powder, and lemon zest until just combined.
3
Gently fold the fresh blueberries into the pancake batter.
4
Heat the coconut oil in a large non-stick skillet over medium-low heat.
5
Pour 1/4 cup of batter per pancake onto the skillet, cooking until bubbles form on the surface.
6
Flip carefully and cook for an additional 2 minutes until the pancakes are golden brown.