Name: Blueberry Ricotta Pancakes with Maple Syrup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.33 cup Ricotta cheese; 0.75 cup Egg whites; 1 large Egg; 0.33 cup Oat flour; 0.5 cup Fresh blueberries; 1 tbsp Maple syrup; 0.5 tsp Vanilla extract; 0.5 tsp Baking powder; 0.13 tsp Sea salt; 1 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

Griddled oat and ricotta pancakes bursting with juicy blueberries, served fluffy and golden with a drizzle of amber maple syrup.

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NUTRITION

Protein

40.5g

Fat

20.7g

Carbs

64.3g

SERVINGS

1 serving

INGREDIENTS

0.33 cup Ricotta cheese

0.75 cup Egg whites

1 large Egg

0.33 cup Oat flour

0.5 cup Fresh blueberries

1 tbsp Maple syrup

0.5 tsp Vanilla extract

0.5 tsp Baking powder

0.13 tsp Sea salt

1 tsp Ghee

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PREPARATION

1
In a medium bowl, whisk together the ricotta cheese, egg whites, whole egg, and vanilla extract until smooth.
2
Sift in the oat flour, baking powder, and sea salt, stirring until just combined.
3
Gently fold in the fresh blueberries using a spatula to avoid crushing them.
4
Heat a non-stick skillet over medium heat and melt the ghee to coat the surface.
5
Pour the batter into the skillet to form three or four pancakes, cooking until bubbles form on the surface.
6
Flip carefully and cook for another 2 minutes until the pancakes are golden brown and firm.
7
Serve immediately topped with a drizzle of maple syrup.