Name: Blueberry Ricotta Pancakes with Lemon Zest
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.33 cup part-skim ricotta cheese; 2 large eggs; 0.5 cup liquid egg whites; 0.5 cup oat flour; 0.5 cup fresh blueberries; 1 tsp lemon zest; 1 tbsp lemon juice; 0.5 tsp baking powder; 0.25 tsp vanilla extract; 0.5 tsp ghee; 0.25 cup nonfat Greek yogurt; 0.5 tbsp pure maple syrup

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 and ricotta pancakes griddled until golden, bursting with juicy blueberries and bright lemon zest for a refreshing morning bite.

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NUTRITION

Protein

50.8g

Fat

23.8g

Carbs

71.7g

SERVINGS

1 serving

INGREDIENTS

0.33 cup part-skim ricotta cheese

2 large eggs

0.5 cup liquid egg whites

0.5 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

0.5 tsp baking powder

0.25 tsp vanilla extract

0.5 tsp ghee

0.25 cup nonfat Greek yogurt

0.5 tbsp pure maple syrup

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PREPARATION

1
In a large bowl, whisk together the ricotta cheese, whole eggs, liquid egg whites, lemon juice, and vanilla extract until smooth.
2
Stir in the oat flour and baking powder until just combined, then fold in the lemon zest.
3
Gently fold in the fresh blueberries, taking care not to crush them.
4
Heat the ghee in a large non-stick skillet over medium-low heat.
5
Scoop the batter onto the skillet to form pancakes and cook until small bubbles appear on the surface.
6
Flip carefully and cook for another 1-2 minutes until the pancakes are golden and firm.
7
Serve the pancakes warm, topped with a dollop of Greek yogurt and a light drizzle of maple syrup.