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; 1 large egg; 0.25 cup egg whites; 0.25 cup oat flour; 2 tbsp vanilla protein powder; 0.25 cup blueberries; 0 tbsp maple syrup; 0.5 tsp vanilla extract; 0.25 tsp baking powder; 0.13 tsp sea salt; 0 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

Pan-seared fluffy ricotta pancakes whisked with protein-rich egg whites and folded with bursting blueberries, served with a drizzle of amber maple syrup.

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NUTRITION

Protein

44.4g

Fat

18.4g

Carbs

37.8g

SERVINGS

1 serving

INGREDIENTS

0.5 cup part-skim ricotta

1 large egg

0.25 cup egg whites

0.25 cup oat flour

2 tbsp vanilla protein powder

0.25 cup blueberries

0 tbsp maple syrup

0.5 tsp vanilla extract

0.25 tsp baking powder

0.13 tsp sea salt

0 tsp avocado oil

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PREPARATION

1
In a medium bowl, whisk together the ricotta cheese, egg, egg whites, and vanilla extract until smooth.
2
Stir in the oat flour, protein powder, baking powder, and sea salt until just combined.
3
Gently fold in the fresh blueberries.
4
Heat a non-stick skillet over medium-low heat and lightly coat with avocado oil.
5
Pour 1/4 cup portions of batter onto the skillet and cook until bubbles form on the surface.
6
Carefully flip and cook for another 2 minutes until golden brown and set.
7
Serve warm with a drizzle of pure maple syrup.