Name: Blueberry Lemon Ricotta Pancakes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup Part-skim ricotta cheese; 0.5 cup Liquid egg whites; 1 scoop Vanilla protein powder; 0.25 cup Oat flour; 0.5 cup Fresh blueberries; 1 tsp Lemon zest; 1 tbsp Lemon juice; 0.5 tsp Baking powder; 0.25 tsp Sea salt; 1 tsp Avocado oil

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

YOUR SOLIN GENERATED RECIPE

Blueberry Lemon Ricotta Pancakes

Whisked ricotta and egg whites create a light, protein-packed batter folded with zesty lemon and bursting blueberries for a vibrant breakfast.

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NUTRITION

Protein

56.5g

Fat

19.6g

Carbs

48.9g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Part-skim ricotta cheese

0.5 cup Liquid egg whites

1 scoop Vanilla protein powder

0.25 cup Oat flour

0.5 cup Fresh blueberries

1 tsp Lemon zest

1 tbsp Lemon juice

0.5 tsp Baking powder

0.25 tsp Sea salt

1 tsp Avocado oil

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PREPARATION

1
Whisk the ricotta, egg whites, lemon juice, and lemon zest in a medium bowl until creamy.
2
Add the oat flour, protein powder, baking powder, and sea salt, stirring until the batter is just incorporated.
3
Gently fold the fresh blueberries into the mixture using a spatula.
4
Heat a large non-stick skillet over medium-low heat and lightly grease with avocado oil.
5
Scoop 0.25 cup portions of batter onto the skillet, cooking until small bubbles appear on the surface.
6
Flip carefully and cook for an additional 2 minutes until the pancakes are golden and firm.