Name: Blueberry Ricotta Pancakes with Lemon Zest
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup part-skim ricotta cheese; 2 large eggs; 0.5 cup egg whites; 0.25 cup oat flour; 0.5 cup fresh blueberries; 1 tsp lemon zest; 0.5 tsp baking powder; 0.5 tsp vanilla extract; 1 tsp monk fruit sweetener; 0 tsp coconut oil; 0.13 tsp sea salt

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

Whisked ricotta and oat pancakes folded with juicy blueberries and bright lemon zest, griddled until golden brown for a light and airy texture.

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NUTRITION

Protein

43.2g

Fat

21.2g

Carbs

45.8g

SERVINGS

1 serving

INGREDIENTS

0.5 cup part-skim ricotta cheese

2 large eggs

0.5 cup egg whites

0.25 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

0.5 tsp baking powder

0.5 tsp vanilla extract

1 tsp monk fruit sweetener

0 tsp coconut oil

0.13 tsp sea salt

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PREPARATION

1
In a medium bowl, whisk together the part-skim ricotta cheese, eggs, egg whites, vanilla extract, and monk fruit sweetener until the mixture is smooth.
2
Add the oat flour, baking powder, sea salt, and lemon zest, stirring until the dry ingredients are just incorporated.
3
Gently fold in the fresh blueberries using a spatula to keep them whole.
4
Heat a large non-stick skillet over medium-low heat and grease lightly with coconut oil.
5
Scoop 1/4 cup of batter per pancake onto the skillet, cooking for 3 minutes until small bubbles appear on the surface.
6
Flip the pancakes carefully and cook for another 2 minutes until they are golden brown and firm to the touch.
7
Serve the pancakes immediately while warm and fragrant.