Name: Blueberry Ricotta Pancakes with Lemon Zest
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup Low-fat ricotta cheese; 1 large Egg; 0.5 cup Liquid egg whites; 0.5 scoop Vanilla protein powder; 2 tbsp Oat flour; 0.5 cup Fresh blueberries; 1 tsp Lemon zest; 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 ricotta pancakes whisked with lemon zest and folded with juicy blueberries, pan-seared until golden for a bright and citrusy morning treat.

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NUTRITION

Protein

54.2g

Fat

17g

Carbs

37.2g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Low-fat ricotta cheese

1 large Egg

0.5 cup Liquid egg whites

0.5 scoop Vanilla protein powder

2 tbsp Oat flour

0.5 cup Fresh blueberries

1 tsp Lemon zest

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 medium bowl, whisk together the ricotta cheese, egg, egg whites, and vanilla extract until smooth.
2
Stir in the vanilla protein powder, oat flour, baking powder, sea salt, and lemon zest until just combined.
3
Gently fold in the fresh blueberries.
4
Heat coconut oil in a large non-stick skillet over medium-low heat.
5
Pour 1/4 cup portions of batter onto the skillet and cook for 3-4 minutes until bubbles form on the surface.
6
Flip carefully and cook for another 2-3 minutes until the pancakes are golden brown and set.