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; 0.25 cup Liquid egg whites; 1 large Egg; 0.25 cup Oat flour; 0.5 scoop Vanilla protein powder; 0.5 tsp Baking powder; 1 tsp Lemon zest; 0.5 cup Fresh blueberries; 1 tsp Ghee; 0.25 tsp Cinnamon; 0.25 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 ricotta pancakes griddled until golden, bursting with juicy blueberries and bright lemon zest for a refreshing morning treat.

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NUTRITION

Protein

49.3g

Fat

21.8g

Carbs

43.8g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Part-skim ricotta cheese

0.25 cup Liquid egg whites

1 large Egg

0.25 cup Oat flour

0.5 scoop Vanilla protein powder

0.5 tsp Baking powder

1 tsp Lemon zest

0.5 cup Fresh blueberries

1 tsp Ghee

0.25 tsp Cinnamon

0.25 tsp Sea salt

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PREPARATION

1
In a medium bowl, whisk together the ricotta cheese, liquid egg whites, and the whole egg until smooth.
2
Stir in the oat flour, vanilla protein powder, baking powder, cinnamon, and sea salt until just combined.
3
Gently fold in the fresh blueberries and lemon zest, being careful not to overmix the batter.
4
Heat a non-stick skillet or griddle over medium-low heat and melt the ghee to coat the surface.
5
Pour the batter onto the griddle in 1/4 cup increments and cook until small bubbles form on the surface.
6
Flip carefully and cook for another 2 minutes until the pancakes are golden brown and cooked through.