Blueberry Ricotta Pancakes with Lemon Zest

This is an example of a meal that Solin would create to include in your personalized meal plan.

Blueberry Ricotta Pancakes with Lemon Zest

YOUR SOLIN GENERATED RECIPE

Blueberry Ricotta Pancakes with Lemon Zest

Pan-seared oat and ricotta pancakes whisked with bright lemon zest and folded with juicy blueberries for a vibrant morning meal.

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NUTRITION

380kcal
Protein
34.0g
Fat
13.3g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

0.25 cup part-skim ricotta cheese

1 large eggs

0.66 cup liquid egg whites

0.13 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

0.5 tsp vanilla extract

0.5 tsp baking powder

0.25 tsp coconut oil

0.13 tsp sea salt

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PREPARATION

  • 1

    In a medium bowl, whisk together the ricotta cheese, whole eggs, liquid egg whites, lemon zest, and vanilla extract until the mixture is smooth and aerated.

  • 2

    Add the oat flour, baking powder, and sea salt to the wet ingredients, stirring gently until just combined to keep the batter light.

  • 3

    Carefully fold in the fresh blueberries using a spatula to avoid crushing them.

  • 4

    Lightly grease a large non-stick skillet with coconut oil and set over medium-low heat.

  • 5

    Ladle the batter onto the skillet in 1/4 cup portions, cooking until small bubbles appear on the surface before flipping to cook until golden brown.

Blueberry Ricotta Pancakes with Lemon Zest

This is an example of a meal that Solin would create to include in your personalized meal plan.

Blueberry Ricotta Pancakes with Lemon Zest

YOUR SOLIN GENERATED RECIPE

Blueberry Ricotta Pancakes with Lemon Zest

Pan-seared oat and ricotta pancakes whisked with bright lemon zest and folded with juicy blueberries for a vibrant morning meal.

NUTRITION

380kcal
Protein
34.0g
Fat
13.3g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

0.25 cup part-skim ricotta cheese

1 large eggs

0.66 cup liquid egg whites

0.13 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

0.5 tsp vanilla extract

0.5 tsp baking powder

0.25 tsp coconut oil

0.13 tsp sea salt

PREPARATION

  • 1

    In a medium bowl, whisk together the ricotta cheese, whole eggs, liquid egg whites, lemon zest, and vanilla extract until the mixture is smooth and aerated.

  • 2

    Add the oat flour, baking powder, and sea salt to the wet ingredients, stirring gently until just combined to keep the batter light.

  • 3

    Carefully fold in the fresh blueberries using a spatula to avoid crushing them.

  • 4

    Lightly grease a large non-stick skillet with coconut oil and set over medium-low heat.

  • 5

    Ladle the batter onto the skillet in 1/4 cup portions, cooking until small bubbles appear on the surface before flipping to cook until golden brown.