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 Egg whites; 1 large Egg; 0.5 cup Plain non-fat Greek yogurt; 0.17 cup Oat flour; 0.5 cup Fresh blueberries; 1 tsp Lemon zest; 1 tsp Lemon juice; 0.5 tsp Vanilla extract; 1 tsp Baking powder; 0.13 tsp Sea salt; 0 tsp Ghee

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 pan-seared until golden, bursting with juicy blueberries and bright lemon zest for a refreshing morning bite.

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NUTRITION

Protein

42.1g

Fat

12.1g

Carbs

40.1g

SERVINGS

1 serving

INGREDIENTS

0.25 cup Part-skim ricotta cheese

0.5 cup Egg whites

1 large Egg

0.5 cup Plain non-fat Greek yogurt

0.17 cup Oat flour

0.5 cup Fresh blueberries

1 tsp Lemon zest

1 tsp Lemon juice

0.5 tsp Vanilla extract

1 tsp Baking powder

0.13 tsp Sea salt

0 tsp Ghee

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PREPARATION

1
In a large bowl, whisk together the ricotta cheese, egg whites, whole egg, 0.25 cup of Greek yogurt, lemon juice, and vanilla extract 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 melt the ghee to coat the surface.
5
Pour 0.25 cup portions of batter onto the skillet and cook for 3-4 minutes until bubbles form on the surface.
6
Flip carefully and cook for another 2-3 minutes until the pancakes are golden brown and cooked through.
7
Serve the pancakes warm, topped with the remaining 0.25 cup of Greek yogurt.