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; 0.5 scoop vanilla protein powder; 0.25 cup oat flour; 0.5 cup fresh blueberries; 0.75 tbsp maple syrup; 0.5 tsp baking powder; 0.25 tsp sea salt; 1 tsp lemon zest; 0.5 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

Fluffy oat and ricotta pancakes griddled until golden, bursting with juicy blueberries and finished with a drizzle of pure maple syrup.

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NUTRITION

Protein

50.8g

Fat

19.2g

Carbs

61.3g

SERVINGS

1 serving

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.5 scoop vanilla protein powder

0.25 cup oat flour

0.5 cup fresh blueberries

0.75 tbsp maple syrup

0.5 tsp baking powder

0.25 tsp sea salt

1 tsp lemon zest

0.5 tsp avocado oil

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PREPARATION

1
In a large bowl, whisk together the ricotta cheese, liquid egg whites, whole egg, and lemon zest until smooth.
2
Sift in the oat flour, protein powder, baking powder, and sea salt, stirring until just combined.
3
Gently fold in the fresh blueberries using a spatula to avoid overmixing the batter.
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 for 3-4 minutes until bubbles form on the surface.
6
Carefully flip and cook for another 2 minutes until the pancakes are cooked through and golden brown.
7
Serve immediately with a drizzle of maple syrup.