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 part-skim ricotta cheese; 0.5 cup liquid egg whites; 1 large egg; 0.33 cup oat flour; 1 scoop collagen peptides; 0.25 cup fresh blueberries; 1 tsp lemon zest; 1 tsp lemon juice; 0.5 tsp baking powder; 0.25 tsp vanilla extract; 1 tsp ghee; 0.13 tsp sea salt

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

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NUTRITION

Protein

46.8g

Fat

21.5g

Carbs

47.9g

SERVINGS

1 serving

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.33 cup oat flour

1 scoop collagen peptides

0.25 cup fresh blueberries

1 tsp lemon zest

1 tsp lemon juice

0.5 tsp baking powder

0.25 tsp vanilla extract

1 tsp ghee

0.13 tsp sea salt

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PREPARATION

1
In a medium bowl, whisk together the ricotta cheese, egg whites, whole egg, lemon zest, lemon juice, and vanilla extract until smooth.
2
Sift in the oat flour, collagen peptides, baking powder, and sea salt, stirring gently until just combined to keep the batter airy.
3
Heat a non-stick skillet over medium-low heat and melt the ghee to coat the surface.
4
Pour the batter into the skillet to form three or four pancakes, then sprinkle the fresh blueberries evenly over the top of each.
5
Cook for 3-4 minutes until small bubbles form on the surface, then carefully flip and cook for another 2 minutes until the centers are set and the edges are golden.