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, then griddled until golden and bursting with juicy blueberries.

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NUTRITION

501kcal
Protein
48.3g
Fat
17.6g
Carbs
39.5g

SERVINGS

1 serving

INGREDIENTS

0.5 cup part-skim ricotta cheese

1 large egg

0.75 cup liquid egg whites

0.17 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tsp lemon juice

0.5 tsp baking powder

0.25 tsp vanilla extract

0.25 tsp ghee

0.13 tsp sea salt

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PREPARATION

  • 1

    In a large bowl, whisk together the part-skim ricotta cheese, egg, liquid egg whites, lemon juice, and vanilla extract until the mixture is smooth and well combined.

  • 2

    Fold in the oat flour, baking powder, sea salt, and lemon zest using a spatula, stirring just until the dry ingredients are incorporated into the wet base.

  • 3

    Heat a large non-stick skillet over medium-low heat and add the ghee, swirling to evenly coat the bottom of the pan.

  • 4

    Ladle the batter onto the skillet to form three or four pancakes, then immediately drop the fresh blueberries onto the surface of each pancake.

  • 5

    Cook for 3 to 4 minutes until bubbles appear on the surface and the edges look set, then flip carefully and cook for an additional 2 minutes 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

Fluffy oat-based pancakes whisked with creamy ricotta and bright lemon zest, then griddled until golden and bursting with juicy blueberries.

NUTRITION

501kcal
Protein
48.3g
Fat
17.6g
Carbs
39.5g

SERVINGS

1 serving

INGREDIENTS

0.5 cup part-skim ricotta cheese

1 large egg

0.75 cup liquid egg whites

0.17 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tsp lemon juice

0.5 tsp baking powder

0.25 tsp vanilla extract

0.25 tsp ghee

0.13 tsp sea salt

PREPARATION

  • 1

    In a large bowl, whisk together the part-skim ricotta cheese, egg, liquid egg whites, lemon juice, and vanilla extract until the mixture is smooth and well combined.

  • 2

    Fold in the oat flour, baking powder, sea salt, and lemon zest using a spatula, stirring just until the dry ingredients are incorporated into the wet base.

  • 3

    Heat a large non-stick skillet over medium-low heat and add the ghee, swirling to evenly coat the bottom of the pan.

  • 4

    Ladle the batter onto the skillet to form three or four pancakes, then immediately drop the fresh blueberries onto the surface of each pancake.

  • 5

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