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 large egg; 0.25 cup liquid egg whites; 0.17 cup oat flour; 0.5 cup fresh blueberries; 1 tsp lemon zest; 1 tbsp fresh lemon juice; 0.5 tsp baking powder; 0.5 tsp vanilla extract; 0.13 tsp sea salt; 0.5 cup nonfat plain Greek yogurt; 0.25 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

Fluffy ricotta pancakes whisked with bright lemon zest and folded with juicy blueberries, served with a dollop of creamy Greek yogurt.

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NUTRITION

Protein

43.3g

Fat

17.9g

Carbs

42.1g

SERVINGS

1 serving

INGREDIENTS

0.5 cup part-skim ricotta cheese

1 large egg

0.25 cup liquid egg whites

0.17 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp fresh lemon juice

0.5 tsp baking powder

0.5 tsp vanilla extract

0.13 tsp sea salt

0.5 cup nonfat plain Greek yogurt

0.25 tsp avocado oil

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PREPARATION

1
In a medium bowl, whisk together the ricotta cheese, whole egg, liquid egg whites, lemon juice, and vanilla extract until smooth.
2
Gently stir in the oat flour, baking powder, sea salt, and lemon zest until just combined, being careful not to overmix.
3
Lightly coat a non-stick skillet with avocado oil and place over medium-low heat.
4
Pour the batter into the skillet to form three pancakes, then press the fresh blueberries into the top of each one.
5
Cook for 3 to 4 minutes until small bubbles appear on the surface, then flip and cook for another 2 minutes until golden brown.
6
Plate the pancakes and top with a generous dollop of nonfat plain Greek yogurt before serving.