Name: Blueberry Ricotta Pancakes with Lemon Zest
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; 0.5 cup oat flour; 0.5 cup fresh blueberries; 1 tsp lemon zest; 1 tbsp lemon juice; 1 tsp baking powder; 1 tsp vanilla extract; 6 tbsp nonfat plain Greek yogurt; 1 tsp avocado oil

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

Pan-seared oat-based pancakes folded with creamy ricotta and zesty lemon, cooked until golden and bursting with juicy blueberries.

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NUTRITION

Protein

44.0g

Fat

18.6g

Carbs

65.9g

SERVINGS

1 serving

INGREDIENTS

0.25 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.5 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

1 tsp baking powder

1 tsp vanilla extract

6 tbsp nonfat plain Greek yogurt

1 tsp avocado oil

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PREPARATION

1
In a medium bowl, whisk together the ricotta cheese, liquid egg whites, whole egg, lemon juice, and vanilla extract until smooth.
2
Sift in the oat flour and baking powder, stirring until just combined to maintain a light texture.
3
Gently fold in the fresh blueberries and lemon zest using a spatula.
4
Heat a non-stick skillet over medium-low heat and lightly coat with avocado oil.
5
Pour 1/4 cup of batter for each pancake and cook for 3-4 minutes until bubbles form, then flip and cook for another 2 minutes.
6
Serve the pancakes warm, topped with a dollop of nonfat plain Greek yogurt for extra creaminess.