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 liquid egg whites; 1 large egg; 0.25 cup oat flour; 0.25 cup nonfat Greek yogurt; 0.5 cup fresh blueberries; 1 tsp lemon zest; 1 tsp baking powder; 0.5 tsp vanilla extract; 0 tsp coconut oil; 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

Fluffy oat and ricotta pancakes griddled until golden, bursting with juicy blueberries and bright lemon zest for a refreshing morning bite.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

44.9g

Fat

18g

Carbs

45.1g

SERVINGS

1 serving

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.25 cup oat flour

0.25 cup nonfat Greek yogurt

0.5 cup fresh blueberries

1 tsp lemon zest

1 tsp baking powder

0.5 tsp vanilla extract

0 tsp coconut oil

0.13 tsp sea salt

Try 7 days free, then $12.99 / mo.

PREPARATION

1
In a large bowl, whisk together the ricotta, egg whites, whole egg, Greek yogurt, and vanilla until smooth.
2
Stir in the oat flour, baking powder, sea salt, and lemon zest until just combined.
3
Gently fold in the fresh blueberries.
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.
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 Greek yogurt.