Name: Fluffy Lemon-Ricotta Cottage Cheese Pancakes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup low-fat cottage cheese; 0.25 cup part-skim ricotta cheese; 2 large eggs; 0.25 cup egg whites; 0.13 cup oat flour; 1 tsp baking powder; 1 tsp vanilla extract; 1 tbsp lemon zest; 1 tbsp lemon juice; 0.13 tsp sea salt; 0.25 cup nonfat Greek yogurt; 0 tsp avocado oil

Fluffy Lemon-Ricotta Cottage Cheese Pancakes

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 Cottage Cheese Pancakes

Griddled cottage cheese and ricotta create these pillowy pancakes infused with bright lemon zest and served with a dollop of creamy Greek yogurt.

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NUTRITION

Protein

49.1g

Fat

18.8g

Carbs

29.2g

SERVINGS

1 serving

INGREDIENTS

0.5 cup low-fat cottage cheese

0.25 cup part-skim ricotta cheese

2 large eggs

0.25 cup egg whites

0.13 cup oat flour

1 tsp baking powder

1 tsp vanilla extract

1 tbsp lemon zest

1 tbsp lemon juice

0.13 tsp sea salt

0.25 cup nonfat Greek yogurt

0 tsp avocado oil

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PREPARATION

1
Pulse the cottage cheese, ricotta, eggs, egg whites, vanilla, and lemon juice in a blender until the mixture is smooth and aerated.
2
Pour the wet mixture into a bowl and gently whisk in the oat flour, baking powder, lemon zest, and sea salt.
3
Heat a non-stick griddle over medium-low heat and brush with avocado oil to prevent sticking.
4
Scoop 1/4 cup portions of batter onto the hot surface, cooking until edges look dry and bubbles appear on top.
5
Flip carefully and cook for an additional 2 minutes until the pancakes are golden and firm to the touch.
6
Serve the warm pancakes topped with a dollop of Greek yogurt for a protein-packed finish.