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

Whisked ricotta and egg whites create these fluffy protein-packed pancakes, bursting with juicy blueberries and bright lemon zest for a refreshing morning bite.

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NUTRITION

Protein

44.2g

Fat

12.9g

Carbs

57.8g

SERVINGS

1 serving

INGREDIENTS

1 cup liquid egg whites

0.25 cup nonfat Greek yogurt

0.25 cup part-skim ricotta cheese

0.25 cup oat flour

0.5 tsp baking powder

1 tsp lemon zest

0.5 cup fresh blueberries

1 tsp ghee

1 tbsp pure maple syrup

0.25 tsp vanilla extract

0.13 tsp sea salt

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PREPARATION

1
In a medium bowl, whisk together the liquid egg whites, nonfat Greek yogurt, part-skim ricotta cheese, and vanilla extract until smooth.
2
Stir in the oat flour, baking powder, sea salt, and lemon zest until just combined.
3
Gently fold in half of the fresh blueberries.
4
Heat a non-stick skillet over medium-low heat and coat with ghee.
5
Pour the batter into the skillet to form 3-4 small pancakes.
6
Top the pancakes with the remaining blueberries and cook for 3-4 minutes until bubbles form on the surface.
7
Flip carefully and cook for another 2-3 minutes until golden brown and set.
8
Serve warm drizzled with pure maple syrup.