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; 0.5 cup Liquid egg whites; 0.25 cup Oat flour; 0.5 cup Non-fat plain Greek yogurt; 0.5 cup Fresh blueberries; 1 tbsp Pure maple syrup; 0.5 tsp Vanilla extract; 0.25 tsp Ground cinnamon; 0.5 tsp Baking powder; 0.13 tsp Sea salt; 1 tsp Ghee

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 ricotta pancakes whisked with oat flour and egg whites, pan-seared until golden and topped with a vibrant burst of fresh blueberries and maple syrup.

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NUTRITION

Protein

43.3g

Fat

16.1g

Carbs

62.2g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Part-skim ricotta cheese

0.5 cup Liquid egg whites

0.25 cup Oat flour

0.5 cup Non-fat plain Greek yogurt

0.5 cup Fresh blueberries

1 tbsp Pure maple syrup

0.5 tsp Vanilla extract

0.25 tsp Ground cinnamon

0.5 tsp Baking powder

0.13 tsp Sea salt

1 tsp Ghee

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PREPARATION

1
In a medium bowl, whisk together the ricotta cheese, liquid egg whites, Greek yogurt, and vanilla extract until the mixture is smooth.
2
Add the oat flour, ground cinnamon, baking powder, and sea salt, stirring until just combined to keep the batter light.
3
Heat a non-stick griddle or skillet over medium-low heat and melt the ghee to coat the surface.
4
Ladle the batter onto the skillet to form three large pancakes, then gently press the fresh blueberries into the top of each one.
5
Cook for 3 to 4 minutes until the edges are set and small bubbles appear, then flip and cook for 2 more minutes until golden brown.
6
Plate the pancakes and finish with a drizzle of pure maple syrup.