Name: Blueberry Ricotta Pancakes with Lemon Zest
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup part-skim ricotta cheese; 0.5 cup liquid egg whites; 0.5 large egg; 0.13 cup oat flour; 0.25 cup nonfat plain Greek yogurt; 0.5 cup fresh blueberries; 1 tsp lemon zest; 1 tbsp lemon juice; 0.5 tsp baking powder; 0.5 tsp vanilla extract; 0.25 tsp avocado oil; 0.25 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 ricotta pancakes griddled with zesty lemon and bursting blueberries, served with a dollop of creamy Greek yogurt for a bright morning start.

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NUTRITION

Protein

37.7g

Fat

14.0g

Carbs

41.3g

SERVINGS

1 serving

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

0.5 large egg

0.13 cup oat flour

0.25 cup nonfat plain Greek yogurt

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp lemon juice

0.5 tsp baking powder

0.5 tsp vanilla extract

0.25 tsp avocado oil

0.25 tsp sea salt

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PREPARATION

1
In a medium bowl, whisk together the ricotta cheese, egg whites, whole egg, lemon juice, and vanilla extract until smooth.
2
Stir in the oat flour, lemon zest, baking powder, and sea salt until just combined; do not overmix.
3
Gently fold in half of the fresh blueberries into the batter.
4
Heat the avocado oil in a non-stick skillet over medium-low heat.
5
Pour the batter into the skillet to form small pancakes, cooking for 3-4 minutes until bubbles form on the surface.
6
Flip carefully and cook for another 2 minutes until golden brown and set.
7
Serve the pancakes topped with the remaining blueberries and a dollop of Greek yogurt.