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; 0.5 cup Oat flour; 0.5 cup Fresh blueberries; 2 tsp Pure maple syrup; 0.25 cup Nonfat plain Greek yogurt; 0.5 tsp Baking powder; 0.5 tsp Vanilla extract; 0.13 tsp Sea salt; 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 dollop of creamy yogurt and a drizzle of pure maple syrup.

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NUTRITION

Protein

40.0g

Fat

14.1g

Carbs

72.3g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Part-skim ricotta cheese

0.5 cup Liquid egg whites

0.5 cup Oat flour

0.5 cup Fresh blueberries

2 tsp Pure maple syrup

0.25 cup Nonfat plain Greek yogurt

0.5 tsp Baking powder

0.5 tsp Vanilla extract

0.13 tsp Sea salt

0 tsp Coconut oil

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PREPARATION

1
In a medium bowl, whisk together the ricotta cheese, egg whites, and vanilla extract until smooth.
2
Stir in the oat flour, baking powder, and sea salt until a thick batter forms.
3
Gently fold in half of the fresh blueberries.
4
Heat the coconut oil in a non-stick skillet over medium-low heat.
5
Pour the batter into the skillet to form three or four pancakes.
6
Cook for 3-4 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until golden brown.
7
Plate the pancakes and top with the Greek yogurt, remaining blueberries, and a drizzle of maple syrup.