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; 0.5 cup liquid egg whites; 1 large egg; 0.25 cup oat flour; 0.25 cup nonfat Greek yogurt; 0.5 cup fresh blueberries; 0.5 tbsp pure maple syrup; 0.5 tsp vanilla extract; 0.5 tsp baking powder; 0.13 tsp sea salt; 0.25 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 pancakes whisked with creamy ricotta and bursting blueberries, griddled until golden and topped with a drizzle of pure maple syrup.

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NUTRITION

Protein

45.1g

Fat

19.1g

Carbs

54.9g

SERVINGS

1 serving

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.25 cup oat flour

0.25 cup nonfat Greek yogurt

0.5 cup fresh blueberries

0.5 tbsp pure maple syrup

0.5 tsp vanilla extract

0.5 tsp baking powder

0.13 tsp sea salt

0.25 tsp coconut oil

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PREPARATION

1
In a large bowl, whisk together the ricotta cheese, liquid egg whites, whole egg, Greek yogurt, and vanilla extract until smooth.
2
Sift in the oat flour, baking powder, and sea salt, stirring until just combined to keep the batter light.
3
Gently fold in the fresh blueberries using a spatula.
4
Heat the coconut oil in a non-stick skillet over medium-low heat.
5
Pour 0.25 cup of batter for each pancake and cook for 3-4 minutes until small bubbles appear on the surface.
6
Carefully flip and cook for another 2 minutes until the pancakes are golden brown and cooked through.
7
Serve warm with a drizzle of pure maple syrup.