Name: Zesty Lemon Ricotta Pancakes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.25 cup part-skim ricotta cheese; 0.5 cup liquid egg whites; 1 large egg; 0.13 cup oat flour; 1 tsp baking powder; 1 tbsp lemon zest; 1 tbsp lemon juice; 0.5 tsp vanilla extract; 0.25 cup non-fat plain Greek yogurt; 0.25 cup fresh blueberries; 0 tsp avocado oil

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

YOUR SOLIN GENERATED RECIPE

Zesty Lemon Ricotta Pancakes

Fluffy oat and ricotta pancakes whisked with bright lemon zest and served with a dollop of creamy Greek yogurt for a refreshing morning bite.

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NUTRITION

Protein

39.5g

Fat

11.4g

Carbs

31.1g

SERVINGS

1 serving

INGREDIENTS

0.25 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.13 cup oat flour

1 tsp baking powder

1 tbsp lemon zest

1 tbsp lemon juice

0.5 tsp vanilla extract

0.25 cup non-fat plain Greek yogurt

0.25 cup fresh blueberries

0 tsp avocado oil

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PREPARATION

1
In a medium mixing bowl, whisk together the ricotta cheese, liquid egg whites, whole egg, lemon juice, and vanilla extract until smooth.
2
Fold in the oat flour, baking powder, and lemon zest until just combined; let the batter rest for 5 minutes to thicken.
3
Heat the avocado oil in a large non-stick skillet or griddle over medium-low heat.
4
Pour the batter into the skillet to form 3 or 4 pancakes, cooking until small bubbles form on the surface and the edges look set.
5
Carefully flip the pancakes and cook for another 2-3 minutes until golden brown and cooked through.
6
Plate the pancakes and top with a generous dollop of Greek yogurt and fresh blueberries before serving.