Name: Blueberry Ricotta Pancakes with Maple Syrup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.33 cup part-skim ricotta cheese; 0.5 cup liquid egg whites; 1 large egg; 0.13 cup oat flour; 0.75 scoop vanilla whey protein powder; 0.5 tsp baking powder; 0.25 tsp ground cinnamon; 0.5 cup fresh blueberries; 0.25 tsp ghee; 0.5 tbsp pure maple syrup; 0.13 tsp sea salt

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

Griddled oat and ricotta pancakes bursting with juicy blueberries, served warm with a drizzle of pure maple syrup.

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NUTRITION

Protein

52.5g

Fat

14.8g

Carbs

38.6g

SERVINGS

1 serving

INGREDIENTS

0.33 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.13 cup oat flour

0.75 scoop vanilla whey protein powder

0.5 tsp baking powder

0.25 tsp ground cinnamon

0.5 cup fresh blueberries

0.25 tsp ghee

0.5 tbsp pure maple syrup

0.13 tsp sea salt

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PREPARATION

1
Whisk the ricotta, egg whites, and whole egg in a medium bowl until the mixture is smooth.
2
Stir in the oat flour, protein powder, baking powder, cinnamon, and sea salt until a thick batter forms.
3
Melt the ghee in a non-stick skillet over medium-low heat.
4
Spoon the batter into the skillet to form pancakes and press the fresh blueberries into the surface.
5
Cook for 3 to 4 minutes until the edges are set, then flip and cook for 2 more minutes until golden.
6
Serve the pancakes immediately with a drizzle of pure maple syrup.