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; 0.13 cup oat flour; 0.25 cup nonfat Greek yogurt; 0.5 cup fresh blueberries; 1 tsp lemon zest; 1 tbsp lemon juice; 1 tsp baking powder; 1 tsp honey; 0.25 tsp vanilla extract; 0 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 protein pancakes whisked with creamy ricotta and bright lemon zest, then griddled until golden and bursting with juicy blueberries.

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NUTRITION

Protein

46.3g

Fat

13.3g

Carbs

45.1g

SERVINGS

1 serving

INGREDIENTS

0.33 cup part-skim ricotta cheese

0.75 cup liquid egg whites

1 large egg

0.13 cup oat flour

0.25 cup nonfat Greek yogurt

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

1 tsp baking powder

1 tsp honey

0.25 tsp vanilla extract

0 tsp avocado oil

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PREPARATION

1
In a large bowl, whisk together the ricotta, egg whites, whole egg, Greek yogurt, lemon juice, and honey until smooth.
2
Stir in the oat flour, baking powder, lemon zest, and vanilla extract until just combined.
3
Gently fold in the fresh blueberries.
4
Heat a non-stick griddle or large skillet over medium heat and lightly coat with avocado oil.
5
Pour about 1/4 cup of batter for each pancake onto the hot surface.
6
Cook for 3-4 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until golden brown.
7
Serve warm, optionally topped with a dollop of extra yogurt or a few more berries.