Name: Blueberry Ricotta Pancakes with Lemon Zest
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 Egg whites; 0.5 cup Non-fat Greek yogurt; 0.25 cup Oat flour; 0.5 cup Blueberries; 1 tsp Lemon zest; 1 tsp Baking powder; 1 tsp Vanilla extract; 0 tsp Ghee; 0.5 tsp Ground cinnamon; 0.13 tsp Sea salt

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

Griddled oat and ricotta pancakes infused with bright lemon zest and studded with juicy blueberries that burst with every bite.

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NUTRITION

Protein

41.8g

Fat

11.9g

Carbs

49.2g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Part-skim ricotta cheese

0.5 cup Egg whites

0.5 cup Non-fat Greek yogurt

0.25 cup Oat flour

0.5 cup Blueberries

1 tsp Lemon zest

1 tsp Baking powder

1 tsp Vanilla extract

0 tsp Ghee

0.5 tsp Ground cinnamon

0.13 tsp Sea salt

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PREPARATION

1
In a large bowl, whisk together the ricotta cheese, egg whites, Greek yogurt, vanilla extract, and lemon zest until smooth.
2
Stir in the oat flour, baking powder, cinnamon, and sea salt until just combined, being careful not to overmix the batter.
3
Gently fold the blueberries into the mixture using a spatula.
4
Heat a large non-stick skillet over medium-low heat and coat with the ghee.
5
Pour 1/4 cup of batter for each pancake onto the skillet and cook for 3-4 minutes until bubbles form on the surface.
6
Flip carefully and cook for another 2-3 minutes until golden brown and cooked through.