Blueberry Ricotta Pancakes with Lemon Zest

This is an example of a meal that Solin would create to include in your personalized meal plan.

Blueberry Ricotta Pancakes with Lemon Zest

YOUR SOLIN GENERATED RECIPE

Blueberry Ricotta Pancakes with Lemon Zest

Fluffy oat and ricotta pancakes griddled until golden, bursting with juicy blueberries and bright lemon zest for a refreshing morning bite.

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NUTRITION

508kcal
Protein
37.0g
Fat
18.9g
Carbs
51.3g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg whites

0.5 cup Part-skim ricotta cheese

0.33 cup Oat flour

0.5 cup Fresh blueberries

1 tsp Lemon zest

1 tsp Vanilla extract

0.5 tsp Baking powder

1 tsp Ghee

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PREPARATION

  • 1

    In a medium bowl, whisk the egg whites until frothy, then gently fold in the part-skim ricotta cheese and vanilla extract.

  • 2

    Sift the oat flour and baking powder into the wet mixture, stirring until just combined to keep the batter light.

  • 3

    Fold in the fresh blueberries and lemon zest, being careful not to overmix the batter.

  • 4

    Heat a non-stick skillet over medium-low heat and melt the ghee to coat the surface.

  • 5

    Pour the batter into the skillet to form three or four pancakes, cooking for 3-4 minutes per side until the edges are set and the surface is golden brown.

Blueberry Ricotta Pancakes with Lemon Zest

This is an example of a meal that Solin would create to include in your personalized meal plan.

Blueberry Ricotta Pancakes with Lemon Zest

YOUR SOLIN GENERATED RECIPE

Blueberry Ricotta Pancakes with Lemon Zest

Fluffy oat and ricotta pancakes griddled until golden, bursting with juicy blueberries and bright lemon zest for a refreshing morning bite.

NUTRITION

508kcal
Protein
37.0g
Fat
18.9g
Carbs
51.3g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg whites

0.5 cup Part-skim ricotta cheese

0.33 cup Oat flour

0.5 cup Fresh blueberries

1 tsp Lemon zest

1 tsp Vanilla extract

0.5 tsp Baking powder

1 tsp Ghee

PREPARATION

  • 1

    In a medium bowl, whisk the egg whites until frothy, then gently fold in the part-skim ricotta cheese and vanilla extract.

  • 2

    Sift the oat flour and baking powder into the wet mixture, stirring until just combined to keep the batter light.

  • 3

    Fold in the fresh blueberries and lemon zest, being careful not to overmix the batter.

  • 4

    Heat a non-stick skillet over medium-low heat and melt the ghee to coat the surface.

  • 5

    Pour the batter into the skillet to form three or four pancakes, cooking for 3-4 minutes per side until the edges are set and the surface is golden brown.