Name: Blueberry Ricotta Pancakes with Lemon Zest
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup liquid egg whites; 0.5 cup part-skim ricotta cheese; 0.25 cup non-fat plain Greek yogurt; 0.25 cup oat flour; 0.5 cup fresh blueberries; 1 tsp lemon zest; 1 tsp baking powder; 1 tsp vanilla extract; 0.5 tsp ground cinnamon; 0.5 tsp ghee

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

Griddle-cooked oat pancakes folded with creamy ricotta and bursting blueberries, finished with a bright lemon zest for a zesty morning treat.

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NUTRITION

Protein

49.7g

Fat

15.4g

Carbs

50.0g

SERVINGS

1 serving

INGREDIENTS

1 cup liquid egg whites

0.5 cup part-skim ricotta cheese

0.25 cup non-fat plain Greek yogurt

0.25 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tsp baking powder

1 tsp vanilla extract

0.5 tsp ground cinnamon

0.5 tsp ghee

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PREPARATION

1
In a large mixing bowl, whisk together the liquid egg whites, part-skim ricotta, and Greek yogurt until the mixture is smooth and well-combined.
2
Add the oat flour, baking powder, vanilla extract, and ground cinnamon, stirring until a thick batter forms.
3
Gently fold in the fresh blueberries and lemon zest, being careful not to overmix the batter.
4
Heat the ghee in a large non-stick skillet over medium-low heat until melted and shimmering.
5
Scoop the batter onto the skillet to form pancakes and cook for 3-4 minutes until small bubbles appear on the surface.
6
Carefully flip the pancakes and cook for an additional 2-3 minutes until they are golden brown and cooked through.