Name: Blueberry Lemon Ricotta Pancakes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup low-fat ricotta cheese; 0.5 cup liquid egg whites; 0.33 cup oat flour; 0.5 cup fresh blueberries; 0.5 cup nonfat Greek yogurt; 1 tsp lemon zest; 1 tbsp lemon juice; 0.5 tsp baking powder; 0.25 tsp vanilla extract; 1 tsp coconut oil; 0.25 tsp sea salt

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Blueberry Lemon Ricotta Pancakes

Griddle-cooked ricotta pancakes whisked with zesty lemon and folded with juicy blueberries, served with a dollop of creamy Greek yogurt for a bright morning start.

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NUTRITION

Protein

49g

Fat

14g

Carbs

60g

SERVINGS

1 serving

INGREDIENTS

0.5 cup low-fat ricotta cheese

0.5 cup liquid egg whites

0.33 cup oat flour

0.5 cup fresh blueberries

0.5 cup nonfat Greek yogurt

1 tsp lemon zest

1 tbsp lemon juice

0.5 tsp baking powder

0.25 tsp vanilla extract

1 tsp coconut oil

0.25 tsp sea salt

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PREPARATION

1
In a medium bowl, whisk together the ricotta cheese, egg whites, lemon juice, lemon zest, and vanilla extract until smooth.
2
Stir in the oat flour, baking powder, and sea salt until just combined, then gently fold in half of the fresh blueberries.
3
Heat a non-stick skillet over medium-low heat and lightly coat with coconut oil.
4
Pour the batter into the skillet to form three to four pancakes, cooking for 3-4 minutes until bubbles form on the surface.
5
Carefully flip the pancakes and cook for another 2-3 minutes until golden brown and set in the center.
6
Plate the pancakes and top with the remaining fresh blueberries and a generous dollop of Greek yogurt.