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; 0.75 cup liquid egg whites; 1 large Egg egg; 0.25 cup oat flour; 0.5 cup fresh blueberries; 1 tsp lemon zest; 1 tsp baking powder; 0.5 tsp maple syrup; 0.25 cup nonfat Greek yogurt; 0.5 tsp vanilla extract; 0.5 tsp avocado oil; 0.13 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

Pan-seared oat and ricotta pancakes bursting with juicy blueberries and bright lemon zest, served with a dollop of creamy Greek yogurt for a fluffy and satisfying texture.

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NUTRITION

Protein

47.5g

Fat

16.3g

Carbs

50.8g

SERVINGS

1 serving

INGREDIENTS

0.33 cup part-skim ricotta cheese

0.75 cup liquid egg whites

1 large Egg egg

0.25 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tsp baking powder

0.5 tsp maple syrup

0.25 cup nonfat Greek yogurt

0.5 tsp vanilla extract

0.5 tsp avocado oil

0.13 tsp sea salt

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PREPARATION

1
In a medium bowl, whisk together the ricotta cheese, egg whites, whole egg, maple syrup, vanilla extract, and lemon zest until smooth.
2
Stir in the oat flour, baking powder, and sea salt until just combined; do not overmix the batter.
3
Gently fold in the fresh blueberries.
4
Heat a large non-stick skillet over medium-low heat and lightly coat with avocado oil.
5
Pour 1/4 cup of batter for each pancake onto the skillet, cooking for 3-4 minutes until bubbles form on the surface.
6
Flip carefully and cook for another 2 minutes until the pancakes are golden brown and set.
7
Serve the warm pancakes topped with a dollop of Greek yogurt and extra lemon zest if desired.