Name: Blueberry Ricotta Pancakes with Lemon Zest
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 egg whites; 1 large egg; 0.33 cup oat flour; 1 tsp baking powder; 0.5 tsp vanilla extract; 1 tsp lemon zest; 0.5 cup fresh blueberries; 0.25 cup non-fat Greek yogurt; 0.25 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 oat and ricotta pancakes griddled until golden, bursting with juicy blueberries and bright lemon zest for a refreshing morning bite.

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NUTRITION

Protein

50.5g

Fat

19.4g

Carbs

53.6g

SERVINGS

1 serving

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup egg whites

1 large egg

0.33 cup oat flour

1 tsp baking powder

0.5 tsp vanilla extract

1 tsp lemon zest

0.5 cup fresh blueberries

0.25 cup non-fat Greek yogurt

0.25 tsp avocado oil

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PREPARATION

1
In a medium bowl, whisk together the ricotta cheese, egg whites, whole egg, vanilla extract, and lemon zest until smooth.
2
Gently stir in the oat flour and baking powder until just combined, being careful not to overmix.
3
Fold in the fresh blueberries carefully to keep them intact.
4
Heat the avocado oil in a large non-stick skillet or griddle over medium-low heat.
5
Pour the batter onto the skillet to form pancakes, cooking for 3-4 minutes until bubbles form on the surface.
6
Flip the pancakes and cook for another 2-3 minutes until they are golden brown and cooked through.
7
Serve the pancakes warm topped with a dollop of non-fat Greek yogurt for extra protein.