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; 1 large egg; 0.25 cup oat flour; 0.25 cup nonfat Greek yogurt; 0.5 cup fresh blueberries; 1 tsp lemon zest; 1 tsp lemon juice; 0.5 tsp baking powder; 0.5 tsp vanilla extract; 0.25 tbsp maple syrup; 0.25 tsp coconut oil

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 fresh blueberries and bright lemon zest, served with a dollop of creamy Greek yogurt for a zesty morning treat.

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NUTRITION

Protein

45.6g

Fat

16.8g

Carbs

50.3g

SERVINGS

1 serving

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.25 cup oat flour

0.25 cup nonfat Greek yogurt

0.5 cup fresh blueberries

1 tsp lemon zest

1 tsp lemon juice

0.5 tsp baking powder

0.5 tsp vanilla extract

0.25 tbsp maple syrup

0.25 tsp coconut oil

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PREPARATION

1
In a medium bowl, whisk together the ricotta cheese, liquid egg whites, whole egg, lemon juice, and vanilla extract until smooth.
2
Fold in the oat flour, baking powder, and lemon zest until just combined; do not overmix.
3
Heat the coconut oil in a non-stick skillet or griddle over medium-low heat.
4
Pour the batter into the skillet to form small pancakes, then drop several fresh blueberries onto the surface of each.
5
Cook for 3-4 minutes until bubbles form on the surface and the edges are set, then carefully flip and cook for another 2 minutes until golden brown.
6
Serve the pancakes warm, topped with a dollop of Greek yogurt and a drizzle of maple syrup.