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; 0.5 cup Fresh blueberries; 1 tsp Lemon zest; 1 tsp Baking powder; 0.25 tsp Sea salt; 0.25 cup Nonfat plain Greek yogurt; 0 tsp Ghee

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

39.7g

Fat

14.3g

Carbs

41.3g

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

0.5 cup Fresh blueberries

1 tsp Lemon zest

1 tsp Baking powder

0.25 tsp Sea salt

0.25 cup Nonfat plain Greek yogurt

0 tsp Ghee

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PREPARATION

1
In a large bowl, whisk together the ricotta cheese, liquid egg whites, and the whole egg until the mixture is smooth and well-combined.
2
Stir in the oat flour, baking powder, sea salt, and fresh lemon zest, mixing until just incorporated to keep the batter light.
3
Gently fold in the fresh blueberries using a spatula to avoid crushing the fruit.
4
Heat a non-stick skillet or griddle over medium heat and melt the ghee to coat the surface.
5
Pour the batter onto the skillet in 1/4 cup increments, cooking for 3-4 minutes per side until golden brown and firm to the touch.
6
Serve the warm pancakes topped with a dollop of nonfat plain Greek yogurt for extra creaminess and protein.