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; 0.17 cup oat flour; 0.75 scoop vanilla protein powder; 0.5 cup fresh blueberries; 1 tsp lemon zest; 0.5 tsp baking powder; 0.25 tsp sea salt; 0.25 tsp vanilla extract; 0.25 tsp ghee

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

Griddled ricotta pancakes bursting with juicy blueberries and bright lemon zest, served warm for a protein-packed start to your day.

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NUTRITION

Protein

54.1g

Fat

12.3g

Carbs

41.2g

SERVINGS

1 serving

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

0.17 cup oat flour

0.75 scoop vanilla protein powder

0.5 cup fresh blueberries

1 tsp lemon zest

0.5 tsp baking powder

0.25 tsp sea salt

0.25 tsp vanilla extract

0.25 tsp ghee

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PREPARATION

1
In a medium bowl, whisk together the part-skim ricotta cheese, liquid egg whites, and vanilla extract until the mixture is smooth.
2
Add the oat flour, vanilla protein powder, baking powder, sea salt, and lemon zest to the wet ingredients, stirring until just combined.
3
Gently fold the fresh blueberries into the batter using a spatula to ensure they are evenly distributed without crushing them.
4
Heat the ghee in a large non-stick skillet over medium-low heat until melted and shimmering.
5
Pour 0.25 cup portions of batter onto the skillet and cook for 3-4 minutes until bubbles form, then flip and cook for another 2 minutes until golden brown.