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; 0.33 cup Oat flour; 0.5 cup Fresh blueberries; 1 tsp Lemon zest; 1 tbsp Lemon juice; 1 tsp Baking powder; 0.25 tsp Sea salt; 0.5 tsp Vanilla extract; 1 tsp Ghee; 0.25 cup Nonfat plain Greek yogurt

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 and ricotta pancakes griddled until golden, bursting with juicy blueberries and bright lemon zest for a refreshing morning bite.

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NUTRITION

Protein

45.6g

Fat

18.1g

Carbs

56.1g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Part-skim ricotta cheese

0.75 cup Liquid egg whites

0.33 cup Oat flour

0.5 cup Fresh blueberries

1 tsp Lemon zest

1 tbsp Lemon juice

1 tsp Baking powder

0.25 tsp Sea salt

0.5 tsp Vanilla extract

1 tsp Ghee

0.25 cup Nonfat plain Greek yogurt

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PREPARATION

1
In a medium bowl, whisk together the ricotta cheese, egg whites, lemon juice, and vanilla extract until smooth.
2
Sift in the oat flour, baking powder, and sea salt, stirring gently until just combined.
3
Fold in the lemon zest and fresh blueberries, being careful not to overmix the batter.
4
Heat a non-stick skillet over medium-low heat and melt the ghee to coat the surface.
5
Pour the batter into the skillet to form small pancakes and cook for 3-4 minutes until bubbles form on the surface.
6
Flip carefully and cook for another 2 minutes until the pancakes are golden brown and cooked through.
7
Serve the warm pancakes topped with a dollop of Greek yogurt for extra protein.