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; 0.5 cup Liquid egg whites; 1 large Egg; 0.25 cup Oat flour; 0.25 cup Nonfat plain Greek yogurt; 0.5 cup Fresh blueberries; 1 tsp Lemon zest; 1 tsp Vanilla extract; 0.5 tsp Baking powder; 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 pancakes whisked with creamy ricotta and bright lemon zest, then griddled until golden and bursting with juicy blueberries.

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NUTRITION

Protein

43.1g

Fat

23.5g

Carbs

49.2g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Part-skim ricotta cheese

0.5 cup Liquid egg whites

1 large Egg

0.25 cup Oat flour

0.25 cup Nonfat plain Greek yogurt

0.5 cup Fresh blueberries

1 tsp Lemon zest

1 tsp Vanilla extract

0.5 tsp Baking powder

0.13 tsp Sea salt

1 tsp Avocado oil

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PREPARATION

1
In a large bowl, whisk together the ricotta, egg whites, whole egg, Greek yogurt, and vanilla 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 into the batter.
4
Heat a non-stick skillet over medium-low heat and lightly coat with avocado oil.
5
Pour 1/4 cup of batter per pancake onto the skillet.
6
Cook for 3 to 4 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until golden brown.
7
Serve the pancakes warm while they are soft and fragrant.