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; 1 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; 0.25 tsp sea salt; 1 tsp vanilla extract; 0.5 tsp avocado oil; 0.5 tbsp 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

Fluffy oat-based pancakes whisked with creamy ricotta and bright lemon zest, then griddled until golden and bursting with juicy blueberries.

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NUTRITION

Protein

42.4g

Fat

13.2g

Carbs

46.0g

SERVINGS

1 serving

INGREDIENTS

0.5 cup part-skim ricotta cheese

1 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

0.25 tsp sea salt

1 tsp vanilla extract

0.5 tsp avocado oil

0.5 tbsp pure maple syrup

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PREPARATION

1
In a large bowl, whisk together the ricotta cheese, egg whites, lemon juice, lemon zest, and vanilla extract until smooth.
2
Sift in the oat flour, baking powder, and sea salt, stirring gently until just combined to maintain a light texture.
3
Heat a non-stick griddle or large skillet over medium-low heat and lightly coat with avocado oil.
4
Pour the batter into the pan to form four pancakes, then sprinkle the fresh blueberries evenly over the top of each.
5
Cook for 3-4 minutes until small bubbles form on the surface, then flip and cook for another 2-3 minutes until golden brown.
6
Serve the warm pancakes immediately with a drizzle of pure maple syrup.