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; 0.75 cup liquid egg whites; 0.25 cup oat flour; 0.5 cup fresh blueberries; 1 tsp lemon zest; 1 tsp vanilla extract; 0.5 tsp baking powder; 0.25 cup non-fat plain Greek yogurt; 0.13 tsp sea salt; 1 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 ricotta pancakes whisked with bright lemon zest and folded with juicy blueberries, pan-seared until golden and topped with a dollop of creamy Greek yogurt.

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NUTRITION

Protein

44.5g

Fat

17.2g

Carbs

48.0g

SERVINGS

1 serving

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.75 cup liquid egg whites

0.25 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tsp vanilla extract

0.5 tsp baking powder

0.25 cup non-fat plain Greek yogurt

0.13 tsp sea salt

1 tsp avocado oil

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PREPARATION

1
In a medium bowl, whisk together the ricotta cheese, liquid egg whites, vanilla extract, and lemon zest until smooth.
2
Stir in the oat flour, baking powder, and sea salt until just combined; do not overmix.
3
Gently fold in half of the fresh blueberries.
4
Heat a large non-stick skillet over medium-low heat and lightly coat with avocado oil.
5
Pour the batter into the skillet to form three medium pancakes.
6
Press the remaining blueberries into the top of each pancake.
7
Cook for 3-4 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until golden brown.
8
Serve warm topped with a dollop of non-fat plain Greek yogurt.