Name: Blueberry Ricotta Pancakes with Lemon Zest
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.25 cup Part-skim ricotta cheese; 1 large Egg; 0.5 cup Liquid egg whites; 0.25 cup Oat flour; 0.5 cup Fresh blueberries; 1 tsp Lemon zest; 0.5 tsp Vanilla extract; 0.25 tsp Baking powder; 1 tsp Ghee; 0.5 cup Nonfat Greek yogurt; 1 tsp Maple syrup

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 griddled with creamy ricotta and zesty lemon, bursting with juicy blueberries for a bright and satisfying morning meal.

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NUTRITION

Protein

53.3g

Fat

17.0g

Carbs

50.6g

SERVINGS

1 serving

INGREDIENTS

0.25 cup Part-skim ricotta cheese

1 large Egg

0.5 cup Liquid egg whites

0.25 cup Oat flour

0.5 cup Fresh blueberries

1 tsp Lemon zest

0.5 tsp Vanilla extract

0.25 tsp Baking powder

1 tsp Ghee

0.5 cup Nonfat Greek yogurt

1 tsp Maple syrup

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PREPARATION

1
In a medium bowl, whisk together the ricotta, whole egg, egg whites, and vanilla until smooth.
2
Stir in the oat flour, baking powder, and lemon zest until just combined.
3
Gently fold in half of the fresh blueberries into 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 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, a dollop of Greek yogurt, and a drizzle of maple syrup.