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; 1 large eggs; 0.5 cup liquid egg whites; 3 tbsp oat flour; 0.5 cup fresh blueberries; 1 tsp lemon zest; 1 tbsp lemon juice; 0.25 cup nonfat plain Greek yogurt; 0.5 tsp vanilla extract; 0.5 tsp baking powder; 0.13 tsp sea salt; 0.25 tsp avocado oil

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 pancakes whisked with creamy ricotta and bright lemon zest, then griddled to golden perfection and topped with juicy blueberries.

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NUTRITION

Protein

38.0g

Fat

14.7g

Carbs

43.2g

SERVINGS

1 serving

INGREDIENTS

0.25 cup part-skim ricotta cheese

1 large eggs

0.5 cup liquid egg whites

3 tbsp oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

0.25 cup nonfat plain Greek yogurt

0.5 tsp vanilla extract

0.5 tsp baking powder

0.13 tsp sea salt

0.25 tsp avocado oil

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PREPARATION

1
In a large bowl, whisk together the ricotta cheese, eggs, liquid egg whites, lemon juice, and vanilla extract until smooth.
2
Stir in the oat flour, lemon zest, baking powder, and sea salt until just combined.
3
Gently fold in the fresh blueberries.
4
Heat the avocado oil in a large non-stick skillet over medium-low heat.
5
Pour the batter into the skillet to form four-inch pancakes, cooking for 3-4 minutes per side until golden brown.
6
Serve the warm pancakes topped with a dollop of nonfat plain Greek yogurt.