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 part-skim ricotta cheese; 0.75 cup liquid egg whites; 0.33 cup oat flour; 1 tbsp hemp hearts; 0.5 cup fresh blueberries; 1 tbsp pure maple syrup; 0.5 tsp vanilla extract; 0.5 tsp baking powder; 0.13 tsp sea salt; 1 tsp avocado oil

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

Fluffy pancakes whisked with creamy ricotta and bursting blueberries, finished with a drizzle of amber maple syrup for a velvety morning treat.

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NUTRITION

Protein

37.9g

Fat

18.6g

Carbs

65.8g

SERVINGS

1 serving

INGREDIENTS

0.33 cup part-skim ricotta cheese

0.75 cup liquid egg whites

0.33 cup oat flour

1 tbsp hemp hearts

0.5 cup fresh blueberries

1 tbsp pure maple syrup

0.5 tsp vanilla extract

0.5 tsp baking powder

0.13 tsp sea salt

1 tsp avocado oil

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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
Stir in the oat flour, hemp hearts, baking powder, and sea salt until just combined to maintain a light texture.
3
Heat the avocado oil in a large non-stick skillet over medium-low heat.
4
Pour the batter into the skillet to form three or four pancakes, then gently press the fresh blueberries into 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.