Name: Lemon Ricotta Egg White Pancakes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Liquid egg whites; 0.5 cup Low-fat ricotta cheese; 0.33 cup Oat flour; 1 tsp Lemon zest; 1 tbsp Lemon juice; 0.5 tsp Baking powder; 0.25 tsp Vanilla extract; 1 tsp Maple syrup; 0.5 cup Fresh blueberries; 1 tsp Coconut oil

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

YOUR SOLIN GENERATED RECIPE

Lemon Ricotta Egg White Pancakes

Pan-seared egg white pancakes folded with creamy ricotta and bright lemon zest for a citrusy, cloud-like texture.

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NUTRITION

Protein

49.8g

Fat

15.5g

Carbs

60.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Liquid egg whites

0.5 cup Low-fat ricotta cheese

0.33 cup Oat flour

1 tsp Lemon zest

1 tbsp Lemon juice

0.5 tsp Baking powder

0.25 tsp Vanilla extract

1 tsp Maple syrup

0.5 cup Fresh blueberries

1 tsp Coconut oil

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PREPARATION

1
Whisk the liquid egg whites in a large bowl until they are light and frothy.
2
Gently stir in the ricotta cheese, oat flour, lemon zest, lemon juice, baking powder, vanilla extract, and maple syrup until the batter is just combined.
3
Heat the coconut oil in a large non-stick skillet over medium-low heat until shimmering.
4
Scoop the batter into the pan using a quarter-cup measure for each pancake, leaving space between them.
5
Cook for 3 to 4 minutes until the edges are set and bubbles begin to surface, then carefully flip and cook for another 2 minutes until golden.
6
Serve the warm pancakes immediately topped with fresh blueberries.