Name: Blueberry Ricotta Pancakes with Maple Syrup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.33 cup Part-skim ricotta cheese; 0.5 cup Liquid egg whites; 1 large Egg Egg; 0.25 cup Nonfat plain Greek yogurt; 0.33 cup Oat flour; 0.5 cup Fresh blueberries; 1 tbsp Pure maple syrup; 0.25 tsp Coconut oil; 0.5 tsp Vanilla extract; 0.25 tsp Baking powder; 0.13 tsp Sea salt

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

Fluffy pancakes griddled with creamy ricotta and bursting blueberries, served with a drizzle of amber maple syrup for a satisfying morning meal.

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NUTRITION

Protein

40.4g

Fat

15.6g

Carbs

64.9g

SERVINGS

1 serving

INGREDIENTS

0.33 cup Part-skim ricotta cheese

0.5 cup Liquid egg whites

1 large Egg Egg

0.25 cup Nonfat plain Greek yogurt

0.33 cup Oat flour

0.5 cup Fresh blueberries

1 tbsp Pure maple syrup

0.25 tsp Coconut oil

0.5 tsp Vanilla extract

0.25 tsp Baking powder

0.13 tsp Sea salt

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PREPARATION

1
In a large bowl, whisk together the ricotta cheese, liquid egg whites, whole egg, Greek yogurt, and vanilla extract until smooth.
2
Add the oat flour, baking powder, and sea salt to the wet mixture, stirring until just combined to keep the batter light.
3
Gently fold in the fresh blueberries using a spatula to avoid crushing them.
4
Heat the coconut oil in a large non-stick skillet over medium-low heat.
5
Scoop the batter onto the skillet to form pancakes and cook for 3-4 minutes until bubbles appear on the surface.
6
Flip carefully and cook for another 2 minutes until the pancakes are golden brown and set.
7
Plate the pancakes and finish with a drizzle of pure maple syrup.