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

532kcal
Protein
47.5g
Fat
22.2g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

0.5 cup part-skim ricotta cheese

2 large eggs

0.5 cup liquid egg whites

0.13 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

0.5 tsp vanilla extract

0.25 tsp baking powder

1 pinch sea salt

0 tsp avocado oil

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PREPARATION

  • 1

    In a medium mixing bowl, whisk together the ricotta cheese, whole eggs, liquid egg whites, lemon zest, lemon juice, and vanilla extract until the mixture is creamy and well-combined.

  • 2

    Add the oat flour, baking powder, and sea salt to the wet ingredients, stirring gently with a spatula until just incorporated to keep the batter light.

  • 3

    Carefully fold in the fresh blueberries, being mindful not to over-mix and crush the fruit.

  • 4

    Heat a large non-stick skillet over medium-low heat and lightly coat the surface with avocado oil.

  • 5

    Scoop approximately 1/4 cup of batter per pancake onto the hot skillet, leaving space between them.

  • 6

    Cook for 3 to 4 minutes until small bubbles appear on the surface and the edges look set, then flip and cook for an additional 2 minutes until 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 pancakes whisked with creamy ricotta and bright lemon zest, then griddled until golden and bursting with juicy blueberries.

NUTRITION

532kcal
Protein
47.5g
Fat
22.2g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

0.5 cup part-skim ricotta cheese

2 large eggs

0.5 cup liquid egg whites

0.13 cup oat flour

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

0.5 tsp vanilla extract

0.25 tsp baking powder

1 pinch sea salt

0 tsp avocado oil

PREPARATION

  • 1

    In a medium mixing bowl, whisk together the ricotta cheese, whole eggs, liquid egg whites, lemon zest, lemon juice, and vanilla extract until the mixture is creamy and well-combined.

  • 2

    Add the oat flour, baking powder, and sea salt to the wet ingredients, stirring gently with a spatula until just incorporated to keep the batter light.

  • 3

    Carefully fold in the fresh blueberries, being mindful not to over-mix and crush the fruit.

  • 4

    Heat a large non-stick skillet over medium-low heat and lightly coat the surface with avocado oil.

  • 5

    Scoop approximately 1/4 cup of batter per pancake onto the hot skillet, leaving space between them.

  • 6

    Cook for 3 to 4 minutes until small bubbles appear on the surface and the edges look set, then flip and cook for an additional 2 minutes until golden brown.