Name: High-Protein Blueberry Ricotta Pancakes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup part-skim ricotta cheese; 0.5 cup liquid egg whites; 20 gram vanilla protein powder; 2 tbsp oat flour; 0.25 cup fresh blueberries; 1 tbsp pure maple syrup; 1 tsp avocado oil; 0.25 tsp baking powder; 0.25 tsp vanilla extract; 0.13 tsp sea salt

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

High-Protein Blueberry Ricotta Pancakes

Fluffy pancakes whisked with creamy ricotta and protein-rich egg whites, griddled until golden and bursting with juicy blueberries.

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NUTRITION

Protein

48.1g

Fat

15.1g

Carbs

44.0g

SERVINGS

1 serving

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

20 gram vanilla protein powder

2 tbsp oat flour

0.25 cup fresh blueberries

1 tbsp pure maple syrup

1 tsp avocado oil

0.25 tsp baking powder

0.25 tsp vanilla extract

0.13 tsp sea salt

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PREPARATION

1
In a medium bowl, whisk together the ricotta cheese, egg whites, and vanilla extract until smooth.
2
Sift in the protein powder, oat flour, baking powder, and sea salt, stirring until just combined.
3
Gently fold in the fresh blueberries to avoid streaking the batter.
4
Heat a non-stick skillet over medium-low heat and lightly coat with avocado oil.
5
Pour the batter into the skillet to form three small pancakes, cooking for 3-4 minutes until bubbles form on the surface.
6
Carefully flip and cook for another 2-3 minutes until the centers are set and the exterior is lightly browned.
7
Serve warm drizzled with pure maple syrup.