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

Fluffy oat-based pancakes whisked with creamy ricotta and bright lemon zest, served with a burst of juicy blueberries and protein-rich Greek yogurt.

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NUTRITION

560kcal
Protein
44.3g
Fat
17.7g
Carbs
58.2g

SERVINGS

1 serving

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup egg whites

0.33 cup oat flour

0.5 cup fresh blueberries

0.5 cup non-fat Greek yogurt

1 tsp lemon zest

1 tsp baking powder

1 tsp vanilla extract

0.25 tsp sea salt

1 tsp avocado oil

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PREPARATION

  • 1

    In a medium bowl, whisk together the part-skim ricotta, egg whites, vanilla extract, and lemon zest until the mixture is smooth and aerated.

  • 2

    Gently fold in the oat flour, baking powder, and sea salt until just combined, being careful not to overmix the batter.

  • 3

    Heat the avocado oil in a large non-stick skillet over medium-low heat.

  • 4

    Pour the batter into the skillet to form three or four pancakes, then sprinkle the fresh blueberries evenly over the top of each.

  • 5

    Cook for 3 to 4 minutes until bubbles form on the surface and the edges look set, then carefully flip and cook for another 2 minutes until golden brown.

  • 6

    Plate the pancakes and top with a generous dollop of non-fat Greek yogurt for a creamy, high-protein finish.

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

Fluffy oat-based pancakes whisked with creamy ricotta and bright lemon zest, served with a burst of juicy blueberries and protein-rich Greek yogurt.

NUTRITION

560kcal
Protein
44.3g
Fat
17.7g
Carbs
58.2g

SERVINGS

1 serving

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup egg whites

0.33 cup oat flour

0.5 cup fresh blueberries

0.5 cup non-fat Greek yogurt

1 tsp lemon zest

1 tsp baking powder

1 tsp vanilla extract

0.25 tsp sea salt

1 tsp avocado oil

PREPARATION

  • 1

    In a medium bowl, whisk together the part-skim ricotta, egg whites, vanilla extract, and lemon zest until the mixture is smooth and aerated.

  • 2

    Gently fold in the oat flour, baking powder, and sea salt until just combined, being careful not to overmix the batter.

  • 3

    Heat the avocado oil in a large non-stick skillet over medium-low heat.

  • 4

    Pour the batter into the skillet to form three or four pancakes, then sprinkle the fresh blueberries evenly over the top of each.

  • 5

    Cook for 3 to 4 minutes until bubbles form on the surface and the edges look set, then carefully flip and cook for another 2 minutes until golden brown.

  • 6

    Plate the pancakes and top with a generous dollop of non-fat Greek yogurt for a creamy, high-protein finish.