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

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NUTRITION

524kcal
Protein
53.2g
Fat
14.8g
Carbs
48.6g

SERVINGS

1 serving

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup egg whites

1 large egg

0.13 cup oat flour

0.25 cup plain nonfat Greek yogurt

0.5 cup fresh blueberries

1 tsp lemon zest

1 tsp vanilla extract

0.5 tsp baking powder

0 tsp coconut oil

0.13 tsp sea salt

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PREPARATION

  • 1

    In a large mixing bowl, whisk together the part-skim ricotta, egg whites, whole egg, Greek yogurt, and vanilla extract until the mixture is creamy and well-combined.

  • 2

    Gently fold in the oat flour, baking powder, sea salt, and fresh lemon zest, being careful not to overmix to keep the batter light.

  • 3

    Heat a large non-stick skillet or griddle over medium-low heat and add the coconut oil to coat the surface evenly.

  • 4

    Ladle the batter onto the skillet to form three or four medium pancakes, then immediately press the fresh blueberries into the top of each pancake.

  • 5

    Cook for 3 to 4 minutes until small bubbles begin to form on the surface, then flip carefully and cook for another 2 minutes until the pancakes are golden and firm.

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

NUTRITION

524kcal
Protein
53.2g
Fat
14.8g
Carbs
48.6g

SERVINGS

1 serving

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup egg whites

1 large egg

0.13 cup oat flour

0.25 cup plain nonfat Greek yogurt

0.5 cup fresh blueberries

1 tsp lemon zest

1 tsp vanilla extract

0.5 tsp baking powder

0 tsp coconut oil

0.13 tsp sea salt

PREPARATION

  • 1

    In a large mixing bowl, whisk together the part-skim ricotta, egg whites, whole egg, Greek yogurt, and vanilla extract until the mixture is creamy and well-combined.

  • 2

    Gently fold in the oat flour, baking powder, sea salt, and fresh lemon zest, being careful not to overmix to keep the batter light.

  • 3

    Heat a large non-stick skillet or griddle over medium-low heat and add the coconut oil to coat the surface evenly.

  • 4

    Ladle the batter onto the skillet to form three or four medium pancakes, then immediately press the fresh blueberries into the top of each pancake.

  • 5

    Cook for 3 to 4 minutes until small bubbles begin to form on the surface, then flip carefully and cook for another 2 minutes until the pancakes are golden and firm.