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 Oat flour; 0.5 cup Part-skim ricotta cheese; 0.5 cup Non-fat Greek yogurt; 0.5 cup Egg whites; 0.5 cup Fresh blueberries; 1 tsp Lemon zest; 1 tsp Baking powder; 1 tsp Vanilla extract; 1 tsp Monk fruit sweetener; 0.25 tsp Coconut oil; 0.13 tsp Sea salt

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

52.8g

Fat

11.9g

Carbs

47.3g

SERVINGS

1 serving

INGREDIENTS

0.25 cup Oat flour

0.5 cup Part-skim ricotta cheese

0.5 cup Non-fat Greek yogurt

0.5 cup Egg whites

0.5 cup Fresh blueberries

1 tsp Lemon zest

1 tsp Baking powder

1 tsp Vanilla extract

1 tsp Monk fruit sweetener

0.25 tsp Coconut oil

0.13 tsp Sea salt

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PREPARATION

1
In a large bowl, whisk together the oat flour, baking powder, sea salt, and monk fruit sweetener.
2
In a separate bowl, combine the ricotta cheese, Greek yogurt, egg whites, and vanilla extract until smooth.
3
Gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
4
Fold in the fresh blueberries and lemon zest to distribute them evenly throughout the batter.
5
Heat the coconut oil in a non-stick skillet over medium-low heat.
6
Pour 1/4 cup portions of batter onto the skillet and cook for 3-4 minutes until bubbles form on the surface.
7
Flip carefully and cook for another 2 minutes until the pancakes are golden brown and cooked through.