Name: Fluffy Lemon Ricotta Pancakes with Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.25 cup part-skim ricotta cheese; 2 large eggs; 0.75 cup liquid egg whites; 0.25 cup oat flour; 1 tbsp lemon zest; 1 tbsp lemon juice; 0.5 tsp baking powder; 0.5 tsp vanilla extract; 0.13 tsp sea salt; 0.5 cup fresh blueberries; 0.5 tsp pure maple syrup; 0.25 tsp avocado oil

Fluffy Lemon Ricotta Pancakes with Berries

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

YOUR SOLIN GENERATED RECIPE

Fluffy Lemon Ricotta Pancakes with Berries

Whisked ricotta and zest-infused batter pan-seared into light, airy pancakes topped with a vibrant burst of fresh berries.

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NUTRITION

Protein

46.2g

Fat

19.3g

Carbs

47.6g

SERVINGS

1 serving

INGREDIENTS

0.25 cup part-skim ricotta cheese

2 large eggs

0.75 cup liquid egg whites

0.25 cup oat flour

1 tbsp lemon zest

1 tbsp lemon juice

0.5 tsp baking powder

0.5 tsp vanilla extract

0.13 tsp sea salt

0.5 cup fresh blueberries

0.5 tsp pure maple syrup

0.25 tsp avocado oil

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PREPARATION

1
In a large bowl, whisk together the ricotta cheese, whole eggs, egg whites, lemon juice, lemon zest, and vanilla extract until the mixture is smooth.
2
Fold in the oat flour, baking powder, and sea salt until just combined, ensuring you do not overmix the batter.
3
Heat a non-stick skillet over medium-low heat and lightly coat with the avocado oil.
4
Pour 1/4 cup portions of batter onto the skillet and cook until small bubbles form on the surface, approximately 3 to 4 minutes.
5
Flip the pancakes gently and cook for another 2 to 3 minutes until they are golden brown and set in the center.
6
Serve the warm pancakes immediately, topped with fresh blueberries and a light drizzle of pure maple syrup.