Name: Blueberry Lemon 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; 0.5 cup liquid egg whites; 0.25 cup oat flour; 0.5 scoop vanilla protein powder; 1 tsp lemon zest; 1 tbsp lemon juice; 0.25 cup fresh blueberries; 0.5 tsp baking powder; 1 tsp ghee; 0.25 cup plain nonfat Greek yogurt; 1 tsp 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

Blueberry Lemon Ricotta Pancakes

Whisked ricotta pancakes infused with zesty lemon and bursting with juicy blueberries, pan-seared until golden and topped with a dollop of creamy Greek yogurt.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

55.6g

Fat

14.8g

Carbs

48.5g

SERVINGS

1 serving

INGREDIENTS

0.5 cup low-fat ricotta cheese

0.5 cup liquid egg whites

0.25 cup oat flour

0.5 scoop vanilla protein powder

1 tsp lemon zest

1 tbsp lemon juice

0.25 cup fresh blueberries

0.5 tsp baking powder

1 tsp ghee

0.25 cup plain nonfat Greek yogurt

1 tsp maple syrup

0.13 tsp sea salt

Try 7 days free, then $12.99 / mo.

PREPARATION

1
In a medium bowl, whisk together the low-fat ricotta cheese, liquid egg whites, lemon juice, and lemon zest until well combined.
2
Stir in the oat flour, vanilla protein powder, baking powder, and sea salt until a smooth batter forms.
3
Gently fold the fresh blueberries into the batter using a spatula to avoid crushing them.
4
Heat a non-stick skillet over medium-low heat and add the ghee, swirling to coat the pan.
5
Scoop the batter onto the skillet to form medium-sized pancakes, cooking for 3-4 minutes until bubbles appear.
6
Flip the pancakes carefully and cook for an additional 2-3 minutes until they are golden brown and set.
7
Serve the pancakes warm, topped with a dollop of plain nonfat Greek yogurt and a light drizzle of maple syrup.