Name: Blueberry Ricotta Pancakes with Lemon Zest
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.25 cup part-skim ricotta cheese; 0.5 cup liquid egg whites; 1 large egg; 0.25 cup oat flour; 0.25 cup nonfat plain Greek yogurt; 0.5 cup fresh blueberries; 1 tsp lemon zest; 1 tbsp lemon juice; 1 tsp vanilla extract; 1 tsp baking powder; 0.25 tsp sea salt; 0 tsp coconut 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-based pancakes whisked with creamy ricotta and vibrant lemon zest, then griddled until golden and bursting with juicy blueberries.

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NUTRITION

Protein

44.4g

Fat

11.6g

Carbs

42.8g

SERVINGS

1 serving

INGREDIENTS

0.25 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.25 cup oat flour

0.25 cup nonfat plain Greek yogurt

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

1 tsp vanilla extract

1 tsp baking powder

0.25 tsp sea salt

0 tsp coconut oil

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PREPARATION

1
In a large bowl, whisk together the ricotta cheese, egg whites, whole egg, Greek yogurt, lemon zest, lemon juice, and vanilla extract until smooth.
2
Sift in the oat flour, baking powder, and sea salt, stirring gently until just combined to keep the batter light.
3
Fold in the fresh blueberries carefully to avoid crushing them.
4
Heat a non-stick skillet over medium-low heat and lightly coat with coconut oil.
5
Pour 1/4 cup of batter per pancake onto the skillet and cook for 3-4 minutes until bubbles form on the surface.
6
Flip carefully and cook for another 2 minutes until the pancakes are golden brown and cooked through.