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; 0.5 cup liquid egg whites; 1 large egg; 0.13 cup oat flour; 1 tsp lemon zest; 1 tbsp lemon juice; 0.5 tsp baking powder; 1 tsp vanilla extract; 0.25 cup fresh blueberries; 0.25 cup plain nonfat Greek yogurt; 0.25 tsp sea salt; 0.25 tsp coconut 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 oat flour pancakes pan-seared until golden, offering a bright citrus aroma and a velvety texture topped with fresh berries.

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NUTRITION

Protein

36.2g

Fat

14.1g

Carbs

27.6g

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 lemon zest

1 tbsp lemon juice

0.5 tsp baking powder

1 tsp vanilla extract

0.25 cup fresh blueberries

0.25 cup plain nonfat Greek yogurt

0.25 tsp sea salt

0.25 tsp coconut oil

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PREPARATION

1
In a medium bowl, whisk together the ricotta cheese, egg, egg whites, lemon juice, and vanilla extract until smooth.
2
Stir in the oat flour, lemon zest, baking powder, and sea salt until just combined.
3
Heat coconut oil in a large non-stick skillet over medium-low heat.
4
Pour 1/4 cup of batter for each pancake into the skillet, cooking for 3-4 minutes until bubbles form on the surface.
5
Flip carefully and cook for another 2 minutes until the centers are set and edges are golden brown.
6
Serve warm topped with a dollop of Greek yogurt and fresh blueberries.