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; 0.75 cup liquid egg whites; 0.25 cup oat flour; 1 tsp baking powder; 1 tsp vanilla extract; 1 tsp lemon zest; 0.5 cup fresh blueberries; 0.25 cup nonfat plain Greek yogurt; 1 tsp avocado oil; 0.25 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 pancakes whisked with creamy ricotta and bright lemon zest, then griddled until golden and bursting with juicy blueberries.

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NUTRITION

Protein

43.8g

Fat

16.7g

Carbs

51g

SERVINGS

1 serving

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.75 cup liquid egg whites

0.25 cup oat flour

1 tsp baking powder

1 tsp vanilla extract

1 tsp lemon zest

0.5 cup fresh blueberries

0.25 cup nonfat plain Greek yogurt

1 tsp avocado oil

0.25 tsp sea salt

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PREPARATION

1
In a medium bowl, whisk together the ricotta cheese, liquid egg whites, vanilla extract, and lemon zest until smooth.
2
Sift in the oat flour, baking powder, and sea salt, stirring gently until just combined.
3
Heat the avocado oil in a large non-stick skillet over medium heat.
4
Pour the batter into the skillet to form four pancakes, then sprinkle the fresh blueberries evenly over the top of each.
5
Cook for 3 to 4 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until the centers are set and the edges are golden.
6
Serve the warm pancakes topped with a dollop of Greek yogurt for a creamy finish.