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; 0.5 cup Liquid egg whites; 1 large Egg; 0.5 cup Non-fat Greek yogurt; 0.13 cup Oat flour; 0.5 cup Fresh blueberries; 1 tsp Maple syrup; 0.5 tsp Baking powder; 0.25 tsp Vanilla extract; 0.13 tsp Sea salt; 0 tsp Ghee

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 oat-based pancakes whisked with creamy ricotta and bursting with juicy blueberries, served with a dollop of Greek yogurt and a drizzle of amber maple syrup.

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NUTRITION

Protein

40.7g

Fat

10.5g

Carbs

39.5g

SERVINGS

1 serving

INGREDIENTS

0.25 cup Part-skim ricotta cheese

0.5 cup Liquid egg whites

1 large Egg

0.5 cup Non-fat Greek yogurt

0.13 cup Oat flour

0.5 cup Fresh blueberries

1 tsp Maple syrup

0.5 tsp Baking powder

0.25 tsp Vanilla extract

0.13 tsp Sea salt

0 tsp Ghee

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PREPARATION

1
In a large bowl, whisk together the ricotta cheese, whole egg, egg whites, vanilla extract, and half of the Greek yogurt until smooth.
2
Gently stir in the oat flour, baking powder, and sea salt until just combined; do not overmix.
3
Heat a non-stick skillet over medium-low heat and add the ghee to coat the surface.
4
Pour the batter into the skillet to form three or four pancakes, then press the fresh blueberries into the top of each.
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 top with the remaining Greek yogurt and a drizzle of maple syrup.