Name: Blueberry Ricotta Pancakes with Lemon Zest
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.33 cup part-skim ricotta cheese; 0.5 cup liquid egg whites; 1 large egg; 0.25 cup oat flour; 0.25 cup fresh blueberries; 1 tsp lemon zest; 1 tsp vanilla extract; 0.5 tsp baking powder; 0.5 tsp avocado oil; 0.25 cup nonfat plain Greek yogurt; 0.5 tsp pure 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

Whisked oat and ricotta batter pan-seared until golden, featuring bursting blueberries and a bright, citrusy lemon zest finish.

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NUTRITION

Protein

40g

Fat

16.9g

Carbs

41.6g

SERVINGS

1 serving

INGREDIENTS

0.33 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.25 cup oat flour

0.25 cup fresh blueberries

1 tsp lemon zest

1 tsp vanilla extract

0.5 tsp baking powder

0.5 tsp avocado oil

0.25 cup nonfat plain Greek yogurt

0.5 tsp pure maple syrup

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PREPARATION

1
In a medium bowl, whisk together the ricotta cheese, egg whites, whole egg, vanilla, and lemon zest until smooth.
2
Stir in the oat flour and baking powder until just combined, being careful not to over-mix.
3
Gently fold in the fresh blueberries.
4
Heat avocado oil in a non-stick skillet over medium-low heat.
5
Pour 1/4 cup portions of batter onto the skillet and cook until bubbles form on the surface, about 3 minutes.
6
Flip carefully and cook for another 2 minutes until golden brown and cooked through.
7
Serve warm topped with a dollop of Greek yogurt and a drizzle of maple syrup.