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

Pan-seared pancakes whisked with creamy ricotta and bright lemon zest, topped with juicy blueberries and a dollop of Greek yogurt for a velvety finish.

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NUTRITION

459kcal
Protein
42.8g
Fat
11.9g
Carbs
53.0g

SERVINGS

1 serving

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

0.25 cup oat flour

0.5 cup non-fat plain Greek yogurt

0.5 cup fresh blueberries

1 tsp lemon zest

0.5 tsp baking powder

0.25 tsp sea salt

0.25 tsp pure vanilla extract

0 tsp ghee

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PREPARATION

  • 1

    In a medium glass bowl, vigorously whisk the part-skim ricotta, liquid egg whites, fresh lemon zest, and vanilla extract until the mixture is completely smooth and aerated.

  • 2

    Slowly fold in the oat flour, baking powder, and sea salt using a silicone spatula, mixing just until no dry streaks remain to ensure the pancakes stay light and airy.

  • 3

    Preheat a large non-stick ceramic skillet over medium-low heat and add the ghee, swirling the pan to ensure the bottom is evenly coated for a golden crust.

  • 4

    Ladle the batter into the skillet in three equal portions, then carefully press half of the fresh blueberries into the surface of each pancake while they are still wet.

  • 5

    Cook for approximately 3 to 4 minutes until the edges are set and small bubbles appear, then flip carefully and cook for an additional 2 minutes until perfectly golden.

  • 6

    Transfer the pancakes to a plate and finish with a cold dollop of Greek yogurt and the remaining fresh blueberries for a high-protein, clean-eating breakfast.

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

Pan-seared pancakes whisked with creamy ricotta and bright lemon zest, topped with juicy blueberries and a dollop of Greek yogurt for a velvety finish.

NUTRITION

459kcal
Protein
42.8g
Fat
11.9g
Carbs
53.0g

SERVINGS

1 serving

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

0.25 cup oat flour

0.5 cup non-fat plain Greek yogurt

0.5 cup fresh blueberries

1 tsp lemon zest

0.5 tsp baking powder

0.25 tsp sea salt

0.25 tsp pure vanilla extract

0 tsp ghee

PREPARATION

  • 1

    In a medium glass bowl, vigorously whisk the part-skim ricotta, liquid egg whites, fresh lemon zest, and vanilla extract until the mixture is completely smooth and aerated.

  • 2

    Slowly fold in the oat flour, baking powder, and sea salt using a silicone spatula, mixing just until no dry streaks remain to ensure the pancakes stay light and airy.

  • 3

    Preheat a large non-stick ceramic skillet over medium-low heat and add the ghee, swirling the pan to ensure the bottom is evenly coated for a golden crust.

  • 4

    Ladle the batter into the skillet in three equal portions, then carefully press half of the fresh blueberries into the surface of each pancake while they are still wet.

  • 5

    Cook for approximately 3 to 4 minutes until the edges are set and small bubbles appear, then flip carefully and cook for an additional 2 minutes until perfectly golden.

  • 6

    Transfer the pancakes to a plate and finish with a cold dollop of Greek yogurt and the remaining fresh blueberries for a high-protein, clean-eating breakfast.