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; 0.17 cup oat flour; 0.25 cup nonfat plain Greek yogurt; 0.5 cup fresh blueberries; 1 tsp lemon zest; 0.5 tsp baking powder; 0.5 tsp vanilla extract; 0.5 tsp avocado oil; 0.5 tbsp pure maple syrup

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 ricotta pancakes whisked with bright lemon zest and folded with juicy blueberries, pan-seared until golden and served with a dollop of creamy Greek yogurt.

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NUTRITION

Protein

35.3g

Fat

13.7g

Carbs

44.6g

SERVINGS

1 serving

INGREDIENTS

0.25 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.17 cup oat flour

0.25 cup nonfat plain Greek yogurt

0.5 cup fresh blueberries

1 tsp lemon zest

0.5 tsp baking powder

0.5 tsp vanilla extract

0.5 tsp avocado oil

0.5 tbsp pure maple syrup

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PREPARATION

1
In a medium bowl, whisk together the ricotta cheese, liquid egg whites, whole egg, Greek yogurt, 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 the batter.
3
Fold in the fresh blueberries using a spatula to distribute them evenly.
4
Heat the avocado oil in a large non-stick skillet over medium-low heat.
5
Pour the batter onto the skillet in 1/4 cup increments and cook 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 drizzle of pure maple syrup.