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; 0.5 cup liquid egg whites; 1 large egg; 0.17 cup oat flour; 0.5 cup fresh blueberries; 1 tsp lemon zest; 0.5 tsp baking powder; 0.25 tsp vanilla extract; 0.25 cup nonfat plain Greek yogurt; 0 tsp maple syrup; 0 tsp coconut oil

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 ricotta pancakes griddled to a golden brown, bursting with juicy blueberries and bright lemon zest for a refreshing morning bite.

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NUTRITION

Protein

42.2g

Fat

11.4g

Carbs

36.8g

SERVINGS

1 serving

INGREDIENTS

0.25 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.17 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

0.5 tsp baking powder

0.25 tsp vanilla extract

0.25 cup nonfat plain Greek yogurt

0 tsp maple syrup

0 tsp coconut oil

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PREPARATION

1
In a medium bowl, whisk together the ricotta cheese, whole egg, liquid egg whites, lemon zest, and vanilla extract until the mixture is smooth and well combined.
2
Fold in the oat flour and baking powder, stirring gently until no dry streaks remain.
3
Carefully fold in the fresh blueberries, being mindful not to crush them.
4
Heat a large non-stick skillet over medium-low heat and lightly grease with the coconut oil.
5
Pour approximately 1/4 cup of batter per pancake onto the skillet, cooking for 3-4 minutes until small bubbles form on the surface and the edges look set.
6
Carefully flip the pancakes and cook for an additional 2 minutes until the centers are cooked through and the outsides are golden.
7
Serve the warm pancakes topped with a generous dollop of nonfat plain Greek yogurt and a light drizzle of maple syrup.