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 scoop Vanilla protein powder; 0.13 cup Oat flour; 0.25 cup Fresh blueberries; 1 tsp Lemon zest; 1 tsp Lemon juice; 0.5 tsp Baking powder; 0.25 tsp Ground cinnamon; 0 tsp Ghee; 2 tbsp Plain Greek yogurt

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 pancakes made with creamy ricotta and zesty lemon, bursting with juicy blueberries for a bright and satisfying morning meal.

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NUTRITION

Protein

56.4g

Fat

13.0g

Carbs

33.8g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Part-skim ricotta cheese

0.5 cup Liquid egg whites

1 scoop Vanilla protein powder

0.13 cup Oat flour

0.25 cup Fresh blueberries

1 tsp Lemon zest

1 tsp Lemon juice

0.5 tsp Baking powder

0.25 tsp Ground cinnamon

0 tsp Ghee

2 tbsp Plain Greek yogurt

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PREPARATION

1
Whisk the ricotta, egg whites, lemon juice, and lemon zest in a medium bowl until the mixture is smooth.
2
Stir in the protein powder, oat flour, baking powder, and cinnamon until the batter is just combined.
3
Carefully fold in half of the blueberries to keep the batter from turning blue.
4
Melt the ghee in a large non-stick skillet over medium-low heat.
5
Pour the batter into the skillet to form pancakes and press the remaining blueberries into the top of each one.
6
Cook until bubbles form on the edges, then flip and cook until the pancakes are golden and firm.
7
Serve the warm pancakes with a dollop of plain Greek yogurt on top.