Name: Blueberry Ricotta Pancakes with Lemon Zest
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup liquid egg whites; 0.5 cup low-fat ricotta cheese; 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 coconut oil; 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

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

46.1g

Fat

11.8g

Carbs

47.6g

SERVINGS

1 serving

INGREDIENTS

1 cup liquid egg whites

0.5 cup low-fat ricotta cheese

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 coconut oil

0.13 tsp sea salt

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PREPARATION

1
In a large bowl, whisk together the liquid egg whites, low-fat ricotta cheese, lemon juice, and vanilla extract until smooth.
2
Stir in the oat flour, baking powder, sea salt, and fresh lemon zest until a thick batter forms.
3
Gently fold in half of the fresh blueberries, reserving the rest for topping.
4
Heat a large non-stick skillet over medium-low heat and lightly coat with coconut oil.
5
Pour 1/4 cup of batter for each pancake onto the skillet, cooking for 3-4 minutes until bubbles form on the surface.
6
Flip carefully and cook for another 2 minutes until the pancakes are golden brown and firm to the touch.
7
Serve warm topped with the remaining fresh blueberries.