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 Egg whites; 0.25 cup Non-fat Greek yogurt; 0.25 cup Part-skim ricotta cheese; 0.75 scoop Vanilla protein powder; 0.25 cup Oat flour; 0.5 cup Fresh blueberries; 1 tsp Lemon zest; 1 tsp Baking powder; 1 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

49g

Fat

13g

Carbs

39.1g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Egg whites

0.25 cup Non-fat Greek yogurt

0.25 cup Part-skim ricotta cheese

0.75 scoop Vanilla protein powder

0.25 cup Oat flour

0.5 cup Fresh blueberries

1 tsp Lemon zest

1 tsp Baking powder

1 tsp Vanilla extract

1 tsp Ghee

0.13 tsp Sea salt

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PREPARATION

1
In a large bowl, whisk together the egg whites, Greek yogurt, ricotta, and vanilla extract until the mixture is well combined.
2
Add the oat flour, protein powder, baking powder, and sea salt, stirring until just incorporated.
3
Fold in the lemon zest and fresh blueberries to distribute them evenly throughout the batter.
4
Melt the ghee in a non-stick skillet over medium-low heat to coat the surface.
5
Pour the batter into the skillet to form pancakes and cook until the edges are set and bubbles appear on the surface.
6
Flip carefully and cook the other side for two minutes until the centers are firm and the outsides are golden brown.