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

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

YOUR SOLIN GENERATED RECIPE

Blueberry Lemon Ricotta Pancakes

Fluffy ricotta pancakes griddled until golden and bursting with juicy blueberries, finished with a bright lemon zest and a dollop of creamy Greek yogurt.

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NUTRITION

Protein

56.5g

Fat

19.6g

Carbs

45.2g

SERVINGS

1 serving

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.13 cup oat flour

0.5 cup fresh blueberries

1 tbsp lemon zest

1 tbsp lemon juice

1 tsp baking powder

0.25 tsp sea salt

0.5 cup nonfat Greek yogurt

0.25 tsp avocado oil

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PREPARATION

1
In a large bowl, whisk together the ricotta cheese, liquid egg whites, whole egg, lemon juice, and 0.25 cup of the Greek yogurt until smooth.
2
Stir in the oat flour, lemon zest, baking powder, and sea salt until just combined.
3
Gently fold the fresh blueberries into the batter.
4
Heat the avocado oil in a non-stick skillet over medium-low heat.
5
Pour 0.25 cup portions of batter onto the skillet and cook for 3-4 minutes until bubbles form on the surface.
6
Flip carefully and cook for another 2 minutes until the pancakes are golden brown and cooked through.
7
Serve the pancakes warm, topped with the remaining 0.25 cup of Greek yogurt.