Name: Blueberry Ricotta Pancakes with Lemon Zest
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.4 cup Part-skim Ricotta Cheese; 0.5 cup Nonfat Plain Greek Yogurt; 0.5 cup Liquid Egg Whites; 1 large egg; 0.25 cup Oat Flour; 0.5 cup Fresh Blueberries; 1 tsp Lemon Zest; 1 tbsp Lemon Juice; 1 tsp Vanilla Extract; 1 tsp Baking Powder; 0.25 tsp Sea Salt; 0.25 tsp Coconut Oil; 0.25 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 pancakes whisked with creamy ricotta and bright lemon zest, then griddled until golden and bursting with juicy blueberries.

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NUTRITION

Protein

56.8g

Fat

15.9g

Carbs

52.4g

SERVINGS

1 serving

INGREDIENTS

0.4 cup Part-skim Ricotta Cheese

0.5 cup Nonfat Plain Greek Yogurt

0.5 cup Liquid Egg Whites

1 large egg

0.25 cup Oat Flour

0.5 cup Fresh Blueberries

1 tsp Lemon Zest

1 tbsp Lemon Juice

1 tsp Vanilla Extract

1 tsp Baking Powder

0.25 tsp Sea Salt

0.25 tsp Coconut Oil

0.25 tbsp Pure Maple Syrup

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PREPARATION

1
In a large bowl, whisk together the ricotta, Greek yogurt, egg whites, whole egg, lemon juice, and vanilla extract until smooth.
2
Stir in the lemon zest, 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 coconut oil.
5
Pour 1/4 cup portions of batter onto the skillet and cook until bubbles form on the surface, about 3-4 minutes.
6
Flip carefully and cook for another 2 minutes until golden brown.
7
Serve warm with a drizzle of pure maple syrup.