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 nonfat Greek yogurt; 0.25 cup oat flour; 1 tsp baking powder; 1 tsp vanilla extract; 1 tsp lemon zest; 0.5 cup fresh blueberries; 0.25 tsp avocado oil; 0.5 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

Fluffy oat-based pancakes whisked with creamy ricotta and bright lemon zest, then griddled until golden and bursting with juicy blueberries.

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NUTRITION

Protein

42.1g

Fat

18.4g

Carbs

51.5g

SERVINGS

1 serving

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.25 cup nonfat Greek yogurt

0.25 cup oat flour

1 tsp baking powder

1 tsp vanilla extract

1 tsp lemon zest

0.5 cup fresh blueberries

0.25 tsp avocado oil

0.5 tbsp pure maple syrup

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PREPARATION

1
In a large bowl, whisk together the ricotta cheese, egg whites, whole egg, Greek yogurt, and vanilla extract until smooth.
2
Stir in the oat flour, baking powder, and lemon zest until just combined, being careful not to overmix the batter.
3
Heat the avocado oil in a large non-stick skillet over medium-low heat.
4
Pour the batter into the skillet to form four pancakes, then gently press the blueberries into the top of each one.
5
Cook for 3 to 4 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until golden brown.
6
Serve the pancakes warm, drizzled with the pure maple syrup.