Name: Blueberry Ricotta Pancakes with Lemon Zest
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.25 cup part-skim ricotta cheese; 1 large eggs; 0.5 cup liquid egg whites; 0.13 cup oat flour; 0.5 cup fresh blueberries; 1 tsp lemon zest; 1 tbsp lemon juice; 1 tsp baking powder; 0.25 tsp sea salt; 1 tsp vanilla extract; 0.5 tsp avocado oil; 0.25 cup nonfat plain Greek yogurt

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

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NUTRITION

Protein

35.0g

Fat

14.2g

Carbs

37.0g

SERVINGS

1 serving

INGREDIENTS

0.25 cup part-skim ricotta cheese

1 large eggs

0.5 cup liquid egg whites

0.13 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

1 tsp baking powder

0.25 tsp sea salt

1 tsp vanilla extract

0.5 tsp avocado oil

0.25 cup nonfat plain Greek yogurt

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PREPARATION

1
In a large bowl, whisk together the ricotta cheese, eggs, egg whites, lemon juice, and vanilla extract until the mixture is smooth and well combined.
2
Gently fold in the oat flour, baking powder, sea salt, and lemon zest until a thick batter forms, being careful not to overmix.
3
Lightly grease a non-stick skillet with avocado oil and set it over medium-low heat to ensure even cooking.
4
Pour 1/4 cup of batter per pancake onto the skillet and immediately sprinkle several fresh blueberries onto the surface of each pancake.
5
Cook for 3 to 4 minutes until small bubbles appear on the surface, then flip and cook for another 2 minutes until golden brown.
6
Plate the pancakes immediately and top with a generous dollop of nonfat plain Greek yogurt for extra protein.