Name: Blueberry-Lemon Ricotta Pancakes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Part-skim ricotta cheese; 1 large Egg; 0.5 cup Egg whites; 2 tbsp Oat flour; 0.25 cup Fresh blueberries; 1 tsp Lemon zest; 1 tbsp Lemon juice; 0.5 tsp Vanilla extract; 0.25 tsp Baking powder; 0 tsp Avocado oil; 0.25 tsp Sea salt

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Blueberry-Lemon Ricotta Pancakes

Griddled ricotta pancakes whisked with zesty lemon and bursting with juicy blueberries for a bright, protein-packed morning treat.

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NUTRITION

Protein

42.9g

Fat

21.4g

Carbs

36.6g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Part-skim ricotta cheese

1 large Egg

0.5 cup Egg whites

2 tbsp Oat flour

0.25 cup Fresh blueberries

1 tsp Lemon zest

1 tbsp Lemon juice

0.5 tsp Vanilla extract

0.25 tsp Baking powder

0 tsp Avocado oil

0.25 tsp Sea salt

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PREPARATION

1
In a large bowl, whisk together the ricotta cheese, egg, egg whites, lemon juice, and vanilla extract until smooth.
2
Stir in the oat flour, baking powder, sea salt, and lemon zest until just combined.
3
Gently fold in the fresh blueberries.
4
Heat a non-stick skillet over medium-low heat and lightly coat with avocado oil.
5
Pour 1/4 cup of batter for each pancake onto the skillet.
6
Cook for 3-4 minutes until small bubbles form on the surface, then flip and cook for another 2 minutes until golden brown.