Name: Blueberry Ricotta Protein Pancakes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup egg whites; 0.25 cup fat-free Greek yogurt; 0.25 cup part-skim ricotta cheese; 0.33 cup oat flour; 20 gram vanilla protein powder; 0.5 tsp baking powder; 0.25 tsp cinnamon; 0.5 cup fresh blueberries; 1 tbsp pure maple syrup; 1 tsp avocado oil

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Blueberry Ricotta Protein Pancakes

Fluffy oat-based pancakes whisked with creamy ricotta and bursting with juicy blueberries, finished with a light drizzle of pure maple syrup.

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NUTRITION

Protein

46.7g

Fat

14.3g

Carbs

62.9g

SERVINGS

1 serving

INGREDIENTS

0.5 cup egg whites

0.25 cup fat-free Greek yogurt

0.25 cup part-skim ricotta cheese

0.33 cup oat flour

20 gram vanilla protein powder

0.5 tsp baking powder

0.25 tsp cinnamon

0.5 cup fresh blueberries

1 tbsp pure maple syrup

1 tsp avocado oil

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PREPARATION

1
In a medium bowl, whisk together the egg whites, Greek yogurt, and part-skim ricotta until the mixture is smooth and aerated.
2
Gently fold in the oat flour, vanilla protein powder, baking powder, and cinnamon until just combined to maintain a light texture.
3
Heat a non-stick skillet over medium-low heat and lightly coat with avocado oil.
4
Pour the batter into the skillet to form three or four pancakes, then dot the top of each pancake with fresh blueberries.
5
Cook for 3-4 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until golden brown.
6
Plate the pancakes and serve immediately with a drizzle of pure maple syrup.