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 scoop vanilla whey protein powder; 0.25 tsp baking powder; 0.25 tsp vanilla extract; 0.5 cup fresh blueberries; 0.5 tsp avocado oil; 1 tbsp pure maple syrup

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

Protein-rich pancakes whisked with creamy ricotta and folded with juicy blueberries, then griddled until golden for a soft and velvety texture.

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NUTRITION

Protein

52.4g

Fat

12.5g

Carbs

37.9g

SERVINGS

1 serving

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 scoop vanilla whey protein powder

0.25 tsp baking powder

0.25 tsp vanilla extract

0.5 cup fresh blueberries

0.5 tsp avocado oil

1 tbsp pure maple syrup

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PREPARATION

1
In a medium bowl, whisk together the ricotta cheese, liquid egg whites, and vanilla extract until the mixture is smooth.
2
Add the vanilla whey protein powder and baking powder to the wet ingredients, stirring gently until just combined.
3
Heat a non-stick skillet over medium-low heat and lightly coat with the avocado oil.
4
Pour the batter into the skillet to form three small pancakes, then sprinkle the fresh blueberries evenly over the top of each.
5
Cook for 3 to 4 minutes until small bubbles form on the surface, then carefully flip and cook for another 2 minutes until golden brown.
6
Plate the pancakes and finish with a drizzle of pure maple syrup.