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; 0.5 cup fresh blueberries; 1 tsp lemon zest; 1 tsp vanilla extract; 0.5 tsp baking powder; 0.25 cup nonfat plain Greek yogurt; 1 tsp avocado 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 pancakes whisked with creamy ricotta and bright lemon zest, then griddled until golden and bursting with juicy blueberries.

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NUTRITION

Protein

43.5g

Fat

22.4g

Carbs

49.9g

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

0.5 cup fresh blueberries

1 tsp lemon zest

1 tsp vanilla extract

0.5 tsp baking powder

0.25 cup nonfat plain Greek yogurt

1 tsp avocado oil

0.13 tsp sea salt

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PREPARATION

1
In a medium bowl, whisk together the ricotta cheese, egg whites, whole egg, and vanilla extract until smooth.
2
Stir in the oat flour, baking powder, sea salt, and fresh lemon zest until just combined.
3
Gently fold in half of the fresh blueberries.
4
Heat a non-stick skillet over medium-low heat and lightly coat with avocado oil.
5
Pour the batter into the skillet to form small pancakes and top with the remaining blueberries.
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 topped with a dollop of Greek yogurt for extra protein.