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; 1 large egg; 0.5 cup liquid egg whites; 0.25 cup nonfat Greek yogurt; 1 tbsp oat flour; 0.5 tsp baking powder; 0.25 tsp vanilla extract; 0.5 cup fresh blueberries; 0 tbsp pure maple syrup; 0 tsp coconut 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

Griddled ricotta pancakes bursting with juicy blueberries, served with a drizzle of pure maple syrup for a light yet satisfying breakfast.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

51.2g

Fat

15.8g

Carbs

32.4g

SERVINGS

1 serving

INGREDIENTS

0.5 cup part-skim ricotta cheese

1 large egg

0.5 cup liquid egg whites

0.25 cup nonfat Greek yogurt

1 tbsp oat flour

0.5 tsp baking powder

0.25 tsp vanilla extract

0.5 cup fresh blueberries

0 tbsp pure maple syrup

0 tsp coconut oil

Try 7 days free, then $12.99 / mo.

PREPARATION

1
In a large bowl, whisk together the ricotta cheese, egg, egg whites, Greek yogurt, and vanilla extract until smooth.
2
Stir in the oat flour and baking powder until just combined, then gently fold in half of the fresh blueberries.
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 four pancakes, cooking for 3-4 minutes until bubbles form on the surface.
5
Flip carefully and cook for another 2-3 minutes until the pancakes are golden brown and set in the center.
6
Serve the pancakes topped with the remaining blueberries and a drizzle of pure maple syrup.