Name: Blueberry Lemon Ricotta Pancakes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup part-skim ricotta cheese; 0.5 cup liquid egg whites; 0.25 cup oat flour; 1 tsp lemon zest; 1 tbsp lemon juice; 0.25 tsp baking powder; 0.5 cup fresh blueberries; 0 tsp avocado oil; 0.5 cup nonfat plain Greek yogurt; 1 tsp pure maple syrup

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Blueberry Lemon Ricotta Pancakes

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

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NUTRITION

Protein

50.9g

Fat

12.1g

Carbs

53.3g

SERVINGS

1 serving

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

0.25 cup oat flour

1 tsp lemon zest

1 tbsp lemon juice

0.25 tsp baking powder

0.5 cup fresh blueberries

0 tsp avocado oil

0.5 cup nonfat plain Greek yogurt

1 tsp pure maple syrup

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PREPARATION

1
In a medium bowl, whisk together the ricotta cheese, egg whites, lemon zest, and lemon juice until smooth.
2
Stir in the oat flour and baking powder until just combined, then gently fold in the fresh blueberries.
3
Heat a non-stick skillet over medium heat and lightly coat with avocado oil.
4
Pour the batter onto the skillet to form small pancakes and cook until bubbles form on the surface, about 3 minutes.
5
Flip carefully and cook for another 2-3 minutes until golden brown and cooked through.
6
Plate the pancakes and top with a dollop of Greek yogurt and a drizzle of maple syrup.