Name: Blueberry Ricotta Pancakes with Lemon Zest
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.25 cup part-skim ricotta cheese; 2 large eggs; 2 tbsp egg whites; 0.25 cup oat flour; 1 scoop vanilla protein powder; 0.5 cup blueberries; 1 tsp lemon zest; 1 tbsp lemon juice; 0.5 tsp baking powder; 1 tsp coconut oil; 0.25 tsp sea salt; 0.25 tsp vanilla extract

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 oat-based pancakes whisked with creamy ricotta and bright lemon zest, then griddled until golden and bursting with juicy blueberries.

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NUTRITION

Protein

52.6g

Fat

22.1g

Carbs

43.0g

SERVINGS

1 serving

INGREDIENTS

0.25 cup part-skim ricotta cheese

2 large eggs

2 tbsp egg whites

0.25 cup oat flour

1 scoop vanilla protein powder

0.5 cup blueberries

1 tsp lemon zest

1 tbsp lemon juice

0.5 tsp baking powder

1 tsp coconut oil

0.25 tsp sea salt

0.25 tsp vanilla extract

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PREPARATION

1
In a large bowl, whisk together the eggs, egg whites, ricotta cheese, lemon juice, and vanilla extract until smooth.
2
Stir in the oat flour, protein powder, baking powder, sea salt, and lemon zest until just combined.
3
Gently fold in the blueberries.
4
Heat a non-stick skillet or griddle over medium heat and lightly coat with coconut oil.
5
Pour 1/4 cup of batter per pancake onto the skillet and cook until bubbles form on the surface.
6
Flip and cook for another 1-2 minutes until golden brown and cooked through.