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; 0.5 cup liquid egg whites; 1 scoop vanilla protein powder; 0.13 cup oat flour; 1 tsp baking powder; 0.5 cup fresh blueberries; 1 tsp lemon zest; 1 tbsp lemon juice; 0.25 tsp sea salt; 0.5 tsp avocado 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

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

47.2g

Fat

13.2g

Carbs

31.4g

SERVINGS

1 serving

INGREDIENTS

0.25 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 scoop vanilla protein powder

0.13 cup oat flour

1 tsp baking powder

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

0.25 tsp sea salt

0.5 tsp avocado oil

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PREPARATION

1
In a medium bowl, whisk together the ricotta cheese, egg whites, lemon zest, and lemon juice until smooth.
2
Sift in the oat flour, protein powder, baking powder, and sea salt, stirring until just combined.
3
Gently fold in the fresh blueberries using a spatula.
4
Heat a non-stick griddle or large skillet over medium-low heat and lightly coat with avocado oil.
5
Pour 1/4 cup portions of batter onto the skillet, cooking for 3-4 minutes until bubbles form on the surface.
6
Carefully flip the pancakes and cook for an additional 2 minutes until the centers are set and the edges are golden brown.