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

Fluffy pancakes whisked with creamy ricotta and bright lemon zest, then griddled until golden and bursting with juicy blueberries.

Try 7 days free, then $12.99 / mo.

NUTRITION

486kcal
Protein
56.0g
Fat
12.0g
Carbs
49.6g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Part-skim ricotta cheese

0.5 cup Liquid egg whites

0.5 cup Non-fat Greek yogurt

0.25 cup Oat flour

1 tsp Baking powder

0.5 tsp Vanilla extract

1 tsp Lemon zest

0.5 cup Fresh blueberries

0 tsp Avocado oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    In a medium bowl, whisk together the ricotta cheese, liquid egg whites, Greek yogurt, and vanilla extract until the mixture is completely smooth.

  • 2

    Stir in the oat flour, baking powder, and lemon zest until just combined, being careful not to over-mix the batter to keep it light.

  • 3

    Heat a large non-stick skillet over medium-low heat and lightly coat the surface with the avocado oil.

  • 4

    Scoop the batter onto the skillet to form four large pancakes, then sprinkle the fresh blueberries evenly over the top of each one.

  • 5

    Cook for 3-4 minutes until small bubbles form on the surface, then carefully flip and cook for another 2 minutes until the pancakes are golden brown and set.

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

Fluffy pancakes whisked with creamy ricotta and bright lemon zest, then griddled until golden and bursting with juicy blueberries.

NUTRITION

486kcal
Protein
56.0g
Fat
12.0g
Carbs
49.6g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Part-skim ricotta cheese

0.5 cup Liquid egg whites

0.5 cup Non-fat Greek yogurt

0.25 cup Oat flour

1 tsp Baking powder

0.5 tsp Vanilla extract

1 tsp Lemon zest

0.5 cup Fresh blueberries

0 tsp Avocado oil

PREPARATION

  • 1

    In a medium bowl, whisk together the ricotta cheese, liquid egg whites, Greek yogurt, and vanilla extract until the mixture is completely smooth.

  • 2

    Stir in the oat flour, baking powder, and lemon zest until just combined, being careful not to over-mix the batter to keep it light.

  • 3

    Heat a large non-stick skillet over medium-low heat and lightly coat the surface with the avocado oil.

  • 4

    Scoop the batter onto the skillet to form four large pancakes, then sprinkle the fresh blueberries evenly over the top of each one.

  • 5

    Cook for 3-4 minutes until small bubbles form on the surface, then carefully flip and cook for another 2 minutes until the pancakes are golden brown and set.