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

Griddle-cooked oat pancakes whisked with creamy ricotta and zesty lemon, bursting with juicy blueberries for a vibrant morning meal.

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NUTRITION

453kcal
Protein
43.6g
Fat
12.1g
Carbs
43.0g

SERVINGS

1 serving

INGREDIENTS

1 cup liquid egg whites

1 large egg

0.25 cup part-skim ricotta cheese

0.13 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

0.25 tsp sea salt

0.25 tsp ground cinnamon

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PREPARATION

  • 1

    In a large mixing bowl, whisk together the liquid egg whites, whole egg, and part-skim ricotta cheese until the mixture is smooth and slightly aerated.

  • 2

    Stir in the lemon juice, vanilla extract, sea salt, and ground cinnamon until well combined.

  • 3

    Gently fold in the oat flour, baking powder, and lemon zest, being careful not to over-mix the batter to keep the texture light.

  • 4

    Carefully fold the fresh blueberries into the batter using a spatula to ensure they are evenly distributed.

  • 5

    Heat a large non-stick skillet or griddle over medium heat and lightly coat with a small amount of cooking spray if necessary.

  • 6

    Ladle the batter onto the skillet to form small pancakes and cook for 3-4 minutes until bubbles form on the surface, then flip and cook for an additional 2 minutes until golden brown.

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

Griddle-cooked oat pancakes whisked with creamy ricotta and zesty lemon, bursting with juicy blueberries for a vibrant morning meal.

NUTRITION

453kcal
Protein
43.6g
Fat
12.1g
Carbs
43.0g

SERVINGS

1 serving

INGREDIENTS

1 cup liquid egg whites

1 large egg

0.25 cup part-skim ricotta cheese

0.13 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

0.25 tsp sea salt

0.25 tsp ground cinnamon

PREPARATION

  • 1

    In a large mixing bowl, whisk together the liquid egg whites, whole egg, and part-skim ricotta cheese until the mixture is smooth and slightly aerated.

  • 2

    Stir in the lemon juice, vanilla extract, sea salt, and ground cinnamon until well combined.

  • 3

    Gently fold in the oat flour, baking powder, and lemon zest, being careful not to over-mix the batter to keep the texture light.

  • 4

    Carefully fold the fresh blueberries into the batter using a spatula to ensure they are evenly distributed.

  • 5

    Heat a large non-stick skillet or griddle over medium heat and lightly coat with a small amount of cooking spray if necessary.

  • 6

    Ladle the batter onto the skillet to form small pancakes and cook for 3-4 minutes until bubbles form on the surface, then flip and cook for an additional 2 minutes until golden brown.