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 low-fat ricotta cheese; 0.75 cup egg whites; 0.25 cup oat flour; 0.5 cup fresh blueberries; 1 tsp lemon zest; 1 tbsp lemon juice; 0.5 tsp baking powder; 0.5 tsp vanilla extract; 0.13 tsp sea salt; 0.5 cup nonfat plain Greek yogurt; 0.5 tsp coconut oil; 1 tbsp maple syrup

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 whisked with bright lemon zest and folded with juicy blueberries, served with a dollop of creamy Greek yogurt.

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NUTRITION

Protein

55.9g

Fat

11.2g

Carbs

66.6g

SERVINGS

1 serving

INGREDIENTS

0.5 cup low-fat ricotta cheese

0.75 cup egg whites

0.25 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

0.5 tsp baking powder

0.5 tsp vanilla extract

0.13 tsp sea salt

0.5 cup nonfat plain Greek yogurt

0.5 tsp coconut oil

1 tbsp maple syrup

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PREPARATION

1
In a medium bowl, whisk together the ricotta cheese, egg whites, lemon juice, and vanilla extract until the mixture is smooth and well-combined.
2
Gently stir in the oat flour, baking powder, sea salt, and lemon zest, taking care not to overmix the batter.
3
Carefully fold the fresh blueberries into the batter using a silicone spatula.
4
Heat the coconut oil in a large non-stick skillet over medium heat until shimmering.
5
Pour the batter into the skillet to form four even pancakes, cooking for 3-4 minutes per side until golden brown and firm to the touch.
6
Plate the pancakes immediately and top with a generous dollop of Greek yogurt and a drizzle of maple syrup.