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; 0.25 cup liquid egg whites; 15 g vanilla whey protein powder; 0.25 cup oat flour; 0.25 cup fresh blueberries; 1 tbsp pure maple syrup; 0.25 cup nonfat plain Greek yogurt; 0.5 tsp baking powder; 0.25 tsp vanilla extract; 1 tsp coconut 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 ricotta pancakes whisked with protein-rich egg whites and bursting with juicy blueberries, served with a drizzle of amber maple syrup.

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NUTRITION

Protein

43.2g

Fat

16.9g

Carbs

51.8g

SERVINGS

1 serving

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.25 cup liquid egg whites

15 g vanilla whey protein powder

0.25 cup oat flour

0.25 cup fresh blueberries

1 tbsp pure maple syrup

0.25 cup nonfat plain Greek yogurt

0.5 tsp baking powder

0.25 tsp vanilla extract

1 tsp coconut oil

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PREPARATION

1
In a medium bowl, whisk together the ricotta cheese, egg whites, and vanilla extract until smooth.
2
Add the oat flour, vanilla protein powder, and baking powder to the wet mixture, stirring until just combined.
3
Gently fold in the fresh blueberries, being careful not to over-mix the batter.
4
Heat the coconut oil in a non-stick skillet over medium-low heat.
5
Pour the batter into the skillet to form three or four small pancakes.
6
Cook for 3-4 minutes until small bubbles form on the surface, then carefully flip and cook for another 2 minutes until golden brown.
7
Plate the pancakes and top with a dollop of Greek yogurt and a drizzle of pure maple syrup.