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; 1 cup liquid egg whites; 0.33 cup oat flour; 0.5 cup fresh blueberries; 1 tsp lemon zest; 1 tbsp lemon juice; 1 tsp vanilla extract; 0.5 tsp baking powder; 1 tsp avocado oil; 0.13 tsp sea salt; 1 tsp monk fruit sweetener

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

45.6g

Fat

17.1g

Carbs

55.0g

SERVINGS

1 serving

INGREDIENTS

0.5 cup part-skim ricotta cheese

1 cup liquid egg whites

0.33 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

1 tsp vanilla extract

0.5 tsp baking powder

1 tsp avocado oil

0.13 tsp sea salt

1 tsp monk fruit sweetener

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PREPARATION

1
In a medium bowl, whisk together the ricotta cheese, liquid egg whites, lemon juice, lemon zest, and vanilla extract until smooth.
2
Sift in the oat flour, baking powder, monk fruit sweetener, and sea salt, stirring gently until just combined.
3
Fold in the fresh blueberries carefully to avoid bruising the fruit.
4
Heat a non-stick skillet over medium-low heat and lightly coat with avocado oil.
5
Pour 1/4 cup of batter per pancake onto the skillet, cooking for 3-4 minutes until bubbles form on the surface.
6
Flip carefully and cook for another 2 minutes until the pancakes are golden and set.
7
Serve warm, optionally topped with a few extra fresh blueberries.