Name: Blueberry Ricotta Pancakes with Maple Syrup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup part-skim ricotta cheese; 2 large eggs; 0.5 cup egg whites; 0.13 cup oat flour; 0.5 cup fresh blueberries; 0.5 tbsp pure maple syrup; 1 tsp vanilla extract; 0.5 tsp baking powder; 1 tsp lemon zest; 0.13 tsp sea salt; 0 tsp avocado oil

Blueberry Ricotta Pancakes with Maple Syrup

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 Maple Syrup

Fluffy oat-based pancakes whisked with creamy ricotta and bursting with juicy blueberries, finished with a drizzle of pure maple syrup.

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NUTRITION

Protein

41.2g

Fat

21.2g

Carbs

43.6g

SERVINGS

1 serving

INGREDIENTS

0.5 cup part-skim ricotta cheese

2 large eggs

0.5 cup egg whites

0.13 cup oat flour

0.5 cup fresh blueberries

0.5 tbsp pure maple syrup

1 tsp vanilla extract

0.5 tsp baking powder

1 tsp lemon zest

0.13 tsp sea salt

0 tsp avocado oil

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PREPARATION

1
In a large bowl, whisk together the ricotta cheese, eggs, egg whites, vanilla extract, and lemon zest until smooth.
2
Stir in the oat flour, baking powder, and sea salt until just combined.
3
Gently fold in the fresh blueberries.
4
Heat avocado oil in a large non-stick skillet over medium-low heat.
5
Pour 1/4 cup portions of batter onto the skillet and cook for 3-4 minutes until bubbles form on the surface.
6
Flip carefully and cook for another 2-3 minutes until golden brown and set.
7
Serve warm with a drizzle of pure maple syrup.