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; 1 cup Liquid egg whites; 0.17 cup Oat flour; 0.5 scoop Vanilla protein powder; 0.5 cup Fresh blueberries; 1 tsp Lemon zest; 0.5 tsp Vanilla extract; 0 tsp Ghee; 0.25 tsp Baking powder; 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

Pan-seared ricotta pancakes whisked with bright lemon zest and folded with juicy blueberries for a vibrant, protein-packed morning treat.

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NUTRITION

Protein

55.7g

Fat

11.4g

Carbs

41.2g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Part-skim ricotta cheese

1 cup Liquid egg whites

0.17 cup Oat flour

0.5 scoop Vanilla protein powder

0.5 cup Fresh blueberries

1 tsp Lemon zest

0.5 tsp Vanilla extract

0 tsp Ghee

0.25 tsp Baking powder

0.13 tsp Sea salt

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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
Stir in the oat flour, vanilla protein powder, baking powder, sea salt, and lemon zest until just combined.
3
Gently fold the fresh blueberries into the batter using a spatula to avoid crushing them.
4
Heat the ghee in a large non-stick skillet over medium-low heat until melted and shimmering.
5
Pour the batter into the skillet to form four pancakes and cook for 3-4 minutes until bubbles form on the surface.
6
Flip the pancakes carefully and cook for another 2 minutes until they are golden brown and firm to the touch.