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; 0.75 cup liquid egg whites; 1 large egg; 1.5 tbsp almond flour; 0.5 cup fresh blueberries; 0.5 tbsp pure maple syrup; 0.5 tsp vanilla extract; 0.25 tsp ground cinnamon; 0.25 tsp baking powder; 1 tsp coconut oil; 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

Pan-seared ricotta pancakes folded with juicy blueberries and served with a drizzle of maple syrup for a fluffy, protein-packed breakfast.

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NUTRITION

Protein

42.8g

Fat

20.0g

Carbs

33.6g

SERVINGS

1 serving

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.75 cup liquid egg whites

1 large egg

1.5 tbsp almond flour

0.5 cup fresh blueberries

0.5 tbsp pure maple syrup

0.5 tsp vanilla extract

0.25 tsp ground cinnamon

0.25 tsp baking powder

1 tsp coconut oil

0.13 tsp sea salt

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PREPARATION

1
In a large bowl, whisk together the part-skim ricotta cheese, liquid egg whites, and the whole egg until the mixture is smooth.
2
Stir in the almond flour, vanilla extract, ground cinnamon, baking powder, and sea salt until the batter is well combined.
3
Gently fold the fresh blueberries into the pancake batter using a spatula.
4
Heat the coconut oil in a large non-stick skillet over medium-low heat until melted and shimmering.
5
Pour 1/4 cup portions of the batter onto the skillet, cooking for 3 to 4 minutes per side until golden brown and firm to the touch.
6
Serve the warm pancakes immediately with a drizzle of pure maple syrup.