Name: Blueberry Ricotta Pancakes with Maple Syrup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.25 cup part-skim ricotta cheese; 0.75 cup liquid egg whites; 0.25 cup oat flour; 30 gram vanilla protein powder; 0.5 cup fresh blueberries; 1 tsp maple syrup; 0.5 tsp baking powder; 0.25 tsp ground cinnamon; 0.25 tsp vanilla extract; 1 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 oat and ricotta pancakes bursting with juicy blueberries and finished with a golden drizzle of pure maple syrup.

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NUTRITION

Protein

55.4g

Fat

13.2g

Carbs

49.0g

SERVINGS

1 serving

INGREDIENTS

0.25 cup part-skim ricotta cheese

0.75 cup liquid egg whites

0.25 cup oat flour

30 gram vanilla protein powder

0.5 cup fresh blueberries

1 tsp maple syrup

0.5 tsp baking powder

0.25 tsp ground cinnamon

0.25 tsp vanilla extract

1 tsp coconut oil

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PREPARATION

1
In a medium bowl, whisk together the part-skim ricotta cheese, liquid egg whites, and vanilla extract until smooth.
2
Add the oat flour, vanilla protein powder, baking powder, and ground cinnamon, stirring until just combined.
3
Gently fold the fresh blueberries into the batter using a spatula to keep them whole.
4
Heat the coconut oil in a large non-stick skillet over medium-low heat.
5
Pour the batter into the skillet to form four pancakes, cooking until small bubbles appear on the surface.
6
Flip the pancakes carefully and cook for another 2 minutes until they are golden brown and firm.
7
Plate the pancakes and finish with a drizzle of maple syrup.