Name: Blueberry Ricotta Pancakes with Maple Syrup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.25 cup part-skim ricotta cheese; 1 large egg; 0.5 cup egg whites; 0.16 cup oat flour; 1 tsp baking powder; 1 tsp vanilla extract; 1 tsp lemon zest; 0.25 tsp ground cinnamon; 0.25 cup fresh blueberries; 0.5 tsp coconut oil; 1 tbsp maple syrup; 0.25 cup plain nonfat Greek yogurt

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

Griddled pancakes made with creamy ricotta and zesty lemon, studded with bursting blueberries and finished with a drizzle of pure maple syrup.

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NUTRITION

Protein

34.9g

Fat

13.6g

Carbs

43.2g

SERVINGS

1 serving

INGREDIENTS

0.25 cup part-skim ricotta cheese

1 large egg

0.5 cup egg whites

0.16 cup oat flour

1 tsp baking powder

1 tsp vanilla extract

1 tsp lemon zest

0.25 tsp ground cinnamon

0.25 cup fresh blueberries

0.5 tsp coconut oil

1 tbsp maple syrup

0.25 cup plain nonfat Greek yogurt

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PREPARATION

1
In a medium bowl, whisk together the part-skim ricotta cheese, egg, egg whites, vanilla extract, and lemon zest until the mixture is smooth.
2
Stir in the oat flour, baking powder, and ground cinnamon until just combined, being careful not to overmix.
3
Gently fold the fresh blueberries into the batter.
4
Heat a large non-stick skillet over medium-low heat and lightly coat with the coconut oil.
5
Pour the batter onto the skillet to form pancakes and cook for 3-4 minutes until bubbles form on the surface.
6
Flip the pancakes and cook for another 2 minutes until they are golden brown and cooked through.
7
Serve the warm pancakes topped with a dollop of plain nonfat Greek yogurt and a drizzle of maple syrup.