Name: Blueberry Lemon Ricotta Pancakes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.33 cup part-skim ricotta cheese; 0.5 cup egg whites; 1 large egg; 0.5 scoop vanilla protein powder; 0.25 cup oat flour; 0.5 cup blueberries; 1 tsp lemon zest; 1 tbsp lemon juice; 0.5 tsp baking powder; 0 tsp coconut oil; 0 tbsp pure maple syrup

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Blueberry Lemon Ricotta Pancakes

Fluffy ricotta pancakes griddled to golden perfection with zesty lemon and bursting blueberries for a bright, citrusy finish.

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NUTRITION

Protein

49.8g

Fat

15.2g

Carbs

60.3g

SERVINGS

1 serving

INGREDIENTS

0.33 cup part-skim ricotta cheese

0.5 cup egg whites

1 large egg

0.5 scoop vanilla protein powder

0.25 cup oat flour

0.5 cup blueberries

1 tsp lemon zest

1 tbsp lemon juice

0.5 tsp baking powder

0 tsp coconut oil

0 tbsp pure maple syrup

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PREPARATION

1
In a medium bowl, whisk together the ricotta cheese, egg whites, whole egg, lemon zest, and lemon juice until smooth.
2
Add the oat flour, protein powder, and baking powder to the wet ingredients and stir until just combined.
3
Gently fold the fresh blueberries into the batter using a spatula.
4
Heat a non-stick skillet over medium-low heat and lightly grease with the coconut oil.
5
Pour approximately 1/4 cup of batter for each pancake onto the skillet.
6
Cook for 3-4 minutes until bubbles appear on the surface and the edges look set.
7
Carefully flip the pancakes and cook for an additional 1-2 minutes until golden brown and cooked through.
8
Serve immediately with a drizzle of pure maple syrup.