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; 0.17 cup oat flour; 0.5 cup nonfat plain Greek yogurt; 0.5 cup fresh blueberries; 1 tsp lemon zest; 1 tbsp lemon juice; 1 tsp baking powder; 0.5 tsp vanilla extract; 0 tsp ghee; 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

Pan-seared oat and ricotta pancakes are folded with juicy blueberries and lemon zest, then topped with creamy Greek yogurt for a bright morning meal.

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NUTRITION

Protein

41.7g

Fat

11.0g

Carbs

42.2g

SERVINGS

1 serving

INGREDIENTS

0.25 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.17 cup oat flour

0.5 cup nonfat plain Greek yogurt

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

1 tsp baking powder

0.5 tsp vanilla extract

0 tsp ghee

0.13 tsp sea salt

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PREPARATION

1
In a medium bowl, whisk together the ricotta cheese, liquid egg whites, whole egg, half of the Greek yogurt, lemon juice, and vanilla extract until smooth.
2
Add the oat flour, baking powder, sea salt, and lemon zest to the wet ingredients, stirring until just combined.
3
Gently fold the fresh blueberries into the batter using a spatula, being careful not to overmix.
4
Heat the ghee in a large non-stick skillet over medium-low heat.
5
Scoop the batter onto the skillet to form pancakes and cook for 3 to 4 minutes until small bubbles form on the surface.
6
Flip the pancakes carefully and cook for another 2 to 3 minutes until golden brown and firm.
7
Serve the pancakes warm, topped with the remaining dollop of Greek yogurt.