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 tbsp lemon juice; 1 tsp vanilla extract; 0.5 tsp baking powder; 0.25 cup non-fat Greek yogurt; 1 tsp avocado oil; 1 pinch 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 oat-based pancakes whisked with creamy ricotta and zesty lemon, bursting with juicy blueberries for a bright and satisfying morning meal.

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NUTRITION

Protein

43.2g

Fat

21.1g

Carbs

50.5g

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 tbsp lemon juice

1 tsp vanilla extract

0.5 tsp baking powder

0.25 cup non-fat Greek yogurt

1 tsp avocado oil

1 pinch sea salt

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PREPARATION

1
In a large bowl, whisk together the ricotta cheese, egg, egg whites, lemon juice, and vanilla extract until smooth.
2
Gently stir in the oat flour, baking powder, sea salt, and lemon zest until just combined.
3
Heat the avocado oil in a large non-stick skillet over medium-low heat.
4
Pour the batter into the skillet to form four pancakes and press the fresh blueberries into the top of each.
5
Cook for 3-4 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until golden brown.
6
Serve the pancakes warm, topped with a dollop of Greek yogurt for extra creaminess.