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 Part-skim ricotta cheese; 2 large Eggs; 0.5 cup Liquid egg whites; 0.13 cup Oat flour; 0.5 cup Fresh blueberries; 1 tsp Lemon zest; 1 tbsp Lemon juice; 1 tsp Baking powder; 1 tsp Vanilla extract; 1 tsp Monk fruit sweetener; 0 tsp Coconut oil; 0.13 tsp Sea salt

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 oat and ricotta pancakes folded with juicy blueberries and bright lemon zest, then griddled until golden brown for a zesty, protein-packed start.

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NUTRITION

Protein

41.5g

Fat

23.1g

Carbs

37.9g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Part-skim ricotta cheese

2 large Eggs

0.5 cup Liquid egg whites

0.13 cup Oat flour

0.5 cup Fresh blueberries

1 tsp Lemon zest

1 tbsp Lemon juice

1 tsp Baking powder

1 tsp Vanilla extract

1 tsp Monk fruit sweetener

0 tsp Coconut oil

0.13 tsp Sea salt

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PREPARATION

1
In a large bowl, whisk together the ricotta cheese, whole eggs, liquid egg whites, lemon juice, lemon zest, and vanilla extract until smooth.
2
Sift in the oat flour, baking powder, monk fruit sweetener, and sea salt, stirring gently until just combined.
3
Fold in the fresh blueberries carefully to avoid bruising the fruit.
4
Heat a large non-stick skillet or griddle over medium-low heat and lightly coat with coconut oil.
5
Pour 1/4 cup portions of the batter onto the skillet, cooking for 3-4 minutes until bubbles form on the surface.
6
Flip carefully and cook for an additional 2 minutes until the pancakes are golden brown and set in the center.
7
Serve warm, optionally topped with a few extra fresh blueberries.