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; 2 large Eggs; 0.5 cup Liquid egg whites; 1 tsp Lemon zest; 1 tbsp Lemon juice; 0.5 tsp Vanilla extract; 0.25 cup Oat flour; 1 tsp Baking powder; 0.25 tsp Sea salt; 0.5 tsp Avocado oil; 0.5 cup Fresh blueberries

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

Pan-seared ricotta and oat flour pancakes infused with aromatic lemon zest and juicy blueberries that burst with flavor.

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NUTRITION

Protein

38.0g

Fat

20.5g

Carbs

40.8g

SERVINGS

1 serving

INGREDIENTS

0.25 cup Part-skim ricotta cheese

2 large Eggs

0.5 cup Liquid egg whites

1 tsp Lemon zest

1 tbsp Lemon juice

0.5 tsp Vanilla extract

0.25 cup Oat flour

1 tsp Baking powder

0.25 tsp Sea salt

0.5 tsp Avocado oil

0.5 cup Fresh blueberries

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PREPARATION

1
In a medium bowl, whisk together the ricotta cheese, eggs, egg whites, lemon zest, lemon juice, and vanilla extract until the mixture is creamy.
2
Add the oat flour, baking powder, and sea salt, stirring gently until just combined to keep the batter light.
3
Heat a large non-stick skillet over medium-low heat and lightly coat with the avocado oil.
4
Scoop 1/4 cup of batter per pancake into the skillet and press several blueberries into the top of each.
5
Cook for 3 to 4 minutes until the edges are set and bubbles appear, then flip and cook for 2 more minutes until golden.
6
Serve the pancakes immediately while they are warm and tender.