Name: Blueberry Ricotta Pancakes with Maple Syrup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 large egg; 0.5 cup egg whites; 0.5 cup part-skim ricotta cheese; 0.33 cup nonfat plain Greek yogurt; 0.25 cup oat flour; 0.5 tsp baking powder; 0.25 tsp vanilla extract; 0.5 cup fresh blueberries; 0.5 tbsp maple syrup; 0.5 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 pancakes prepared with creamy ricotta and bursting with juicy blueberries, served with a light drizzle of pure maple syrup.

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NUTRITION

Protein

45.4g

Fat

19.9g

Carbs

53.8g

SERVINGS

1 serving

INGREDIENTS

1 large egg

0.5 cup egg whites

0.5 cup part-skim ricotta cheese

0.33 cup nonfat plain Greek yogurt

0.25 cup oat flour

0.5 tsp baking powder

0.25 tsp vanilla extract

0.5 cup fresh blueberries

0.5 tbsp maple syrup

0.5 tsp ghee

0.13 tsp sea salt

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PREPARATION

1
In a large bowl, whisk together the egg, egg whites, ricotta cheese, Greek yogurt, and vanilla extract until well blended.
2
Stir in the oat flour, baking powder, and sea salt until a thick batter forms.
3
Gently fold the fresh blueberries into the mixture.
4
Heat a large non-stick skillet over medium heat and add the ghee to coat the pan.
5
Drop 0.25 cup portions of batter onto the skillet and cook for 3 minutes until small bubbles appear on the surface.
6
Flip the pancakes and cook for an additional 2 minutes until golden and set.
7
Plate the pancakes and finish with a drizzle of pure maple syrup.