Name: Blueberry Ricotta Pancakes with Lemon Zest
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.17 cup part-skim ricotta cheese; 0.5 cup liquid egg whites; 1 large egg; 0.25 cup oat flour; 0.5 cup nonfat plain Greek yogurt; 0.5 cup fresh blueberries; 1 tsp lemon zest; 1 tbsp lemon juice; 1 tsp baking powder; 0.13 tsp sea salt; 1 tsp vanilla extract; 0 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 oat-based pancakes whisked with creamy ricotta and bright lemon zest, then griddled until golden and bursting with juicy blueberries.

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NUTRITION

Protein

41.8g

Fat

10.2g

Carbs

44.1g

SERVINGS

1 serving

INGREDIENTS

0.17 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.25 cup oat flour

0.5 cup nonfat plain Greek yogurt

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

1 tsp baking powder

0.13 tsp sea salt

1 tsp vanilla extract

0 tsp avocado oil

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PREPARATION

1
In a large bowl, whisk together the ricotta cheese, liquid egg whites, whole egg, half of the Greek yogurt, lemon juice, and vanilla extract until smooth.
2
Add the oat flour, baking powder, sea salt, and lemon zest to the wet ingredients, stirring until just combined.
3
Heat the avocado oil in a large non-stick skillet or griddle over medium heat.
4
Pour the batter onto the skillet in 1/4 cup increments, then sprinkle the fresh blueberries evenly over each pancake.
5
Cook for 3-4 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until golden brown, serving with the remaining yogurt on top.