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; 1 large egg; 0.25 cup oat flour; 15 gram vanilla whey protein powder; 0.25 cup fresh blueberries; 0 tbsp pure maple syrup; 1 tsp lemon zest; 0.5 tsp baking powder; 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

Whisked ricotta and lemon zest create fluffy, protein-packed pancakes studded with juicy blueberries and finished with a drizzle of amber maple syrup.

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NUTRITION

Protein

52.9g

Fat

17.8g

Carbs

40.7g

SERVINGS

1 serving

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.25 cup oat flour

15 gram vanilla whey protein powder

0.25 cup fresh blueberries

0 tbsp pure maple syrup

1 tsp lemon zest

0.5 tsp baking powder

0.13 tsp sea salt

0 tsp ghee

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PREPARATION

1
In a medium bowl, whisk together the ricotta cheese, egg, egg whites, and lemon zest until the mixture is smooth and aerated.
2
Gently fold in the oat flour, protein powder, baking powder, and sea salt until no dry streaks remain.
3
Heat a skillet over medium-low heat and melt the ghee to lightly coat the bottom of the pan.
4
Ladle the batter into the pan to form three pancakes, then scatter the fresh blueberries evenly over the top of each.
5
Cook until the edges are set and small bubbles appear, then flip and cook until the centers are springy and golden.
6
Plate the pancakes and finish with a drizzle of pure maple syrup.