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; 2 large eggs; 0.5 cup liquid egg whites; 0.13 cup oat flour; 0.5 cup fresh blueberries; 1 tsp lemon zest; 1 tsp vanilla extract; 0.5 tsp baking powder; 0 tsp ghee; 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 ricotta pancakes whisked with bright lemon zest and bursting with juicy blueberries, pan-seared to a delicate golden brown.

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NUTRITION

Protein

43.4g

Fat

22.9g

Carbs

36.7g

SERVINGS

1 serving

INGREDIENTS

0.5 cup part-skim ricotta cheese

2 large eggs

0.5 cup liquid egg whites

0.13 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tsp vanilla extract

0.5 tsp baking powder

0 tsp ghee

0.13 tsp sea salt

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PREPARATION

1
In a medium bowl, whisk together the ricotta cheese, whole eggs, egg whites, 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 being careful not to overmix.
4
Heat a non-stick skillet over medium-low heat and add the ghee to coat the surface.
5
Pour the batter onto the skillet in 1/4 cup increments to form small pancakes.
6
Cook for 3-4 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until golden.
7
Serve warm as a high-protein breakfast stack.