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 egg whites; 0.33 cup oat flour; 0.5 cup non-fat Greek yogurt; 0.5 cup fresh blueberries; 1 tbsp pure maple syrup; 1 tsp lemon zest; 1 tsp baking powder; 0.25 tsp vanilla extract; 0 tsp ghee; 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

Griddled oat-based pancakes whisked with creamy ricotta and bright lemon zest, served with a sweet burst of warm blueberries and maple syrup.

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NUTRITION

Protein

43.9g

Fat

12.1g

Carbs

74.1g

SERVINGS

1 serving

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup egg whites

0.33 cup oat flour

0.5 cup non-fat Greek yogurt

0.5 cup fresh blueberries

1 tbsp pure maple syrup

1 tsp lemon zest

1 tsp baking powder

0.25 tsp vanilla extract

0 tsp ghee

0.13 tsp sea salt

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PREPARATION

1
In a medium bowl, whisk together the ricotta cheese, egg whites, vanilla extract, and lemon zest until smooth.
2
Sift in the oat flour, baking powder, and sea salt, stirring gently until just combined.
3
Heat a non-stick skillet over medium-low heat and melt the ghee to coat the surface.
4
Pour the batter into three equal-sized pancakes and press half of the blueberries into the tops.
5
Cook for 3-4 minutes until bubbles form, then flip and cook for another 2 minutes until golden brown.
6
Serve the pancakes topped with the remaining blueberries, a dollop of Greek yogurt, and a drizzle of maple syrup.