Name: Blueberry Ricotta Pancakes with Lemon Zest
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.25 cup part-skim ricotta cheese; 0.5 cup liquid egg whites; 1 large egg; 0.25 cup oat flour; 0.5 cup fresh blueberries; 1 tsp lemon zest; 0.5 cup nonfat plain Greek yogurt; 1 tsp vanilla extract; 0.5 tsp baking powder; 0.13 tsp sea salt; 1 tsp avocado oil; 1 tbsp pure maple syrup

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

Whisked ricotta and oat flour pancakes folded with juicy blueberries and bright lemon zest, served with a dollop of creamy Greek yogurt for a protein-packed morning.

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NUTRITION

Protein

43.6g

Fat

16.9g

Carbs

59.1g

SERVINGS

1 serving

INGREDIENTS

0.25 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.25 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

0.5 cup nonfat plain Greek yogurt

1 tsp vanilla extract

0.5 tsp baking powder

0.13 tsp sea salt

1 tsp avocado oil

1 tbsp pure maple syrup

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PREPARATION

1
In a medium bowl, whisk together the egg, egg whites, ricotta cheese, vanilla extract, and lemon zest until smooth.
2
Stir in the oat flour, baking powder, and sea salt 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 2-3 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until golden brown.
7
Serve the pancakes topped with Greek yogurt and a drizzle of maple syrup.