Name: Blueberry Ricotta Pancakes with Maple Syrup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.25 cup egg whites; 0.25 cup part-skim ricotta cheese; 0.13 cup oat flour; 0.5 cup fresh blueberries; 0.25 tbsp pure maple syrup; 1 tsp vanilla extract; 0.5 tsp baking powder; 0.25 tsp ground cinnamon; 0.13 tsp sea salt; 0.25 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

Griddled oat-based pancakes prepared with creamy ricotta and bursting with juicy blueberries, finished with a drizzle of amber maple syrup.

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NUTRITION

Protein

43.7g

Fat

8.3g

Carbs

31.6g

SERVINGS

1 serving

INGREDIENTS

1.25 cup egg whites

0.25 cup part-skim ricotta cheese

0.13 cup oat flour

0.5 cup fresh blueberries

0.25 tbsp pure maple syrup

1 tsp vanilla extract

0.5 tsp baking powder

0.25 tsp ground cinnamon

0.13 tsp sea salt

0.25 tsp avocado oil

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PREPARATION

1
In a large bowl, whisk together the egg whites, part-skim ricotta cheese, oat flour, vanilla extract, baking powder, cinnamon, and sea salt until well combined and smooth.
2
Gently fold in half of the fresh blueberries to the batter.
3
Heat the avocado oil in a large non-stick skillet or griddle over medium-low heat.
4
Pour the batter onto the skillet to form four medium-sized pancakes.
5
Press the remaining blueberries into the top of each pancake while the first side cooks.
6
Cook for 3 to 4 minutes until small bubbles appear on the surface and the edges look set.
7
Carefully flip the pancakes and cook for an additional 2 to 3 minutes until golden brown and cooked through.
8
Plate the pancakes and finish with a drizzle of pure maple syrup.