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 Egg whites; 1 large Egg Egg; 0.25 cup Plain nonfat Greek yogurt; 0.13 cup Oat flour; 1 tsp Baking powder; 0.5 tsp Vanilla extract; 0.5 cup Fresh blueberries; 0.5 tbsp Maple syrup; 0.5 tsp Coconut oil; 0.13 tsp Sea salt; 0.13 tsp Ground cinnamon

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 ricotta and blueberry pancakes topped with a drizzle of amber maple syrup for a bright start to the day.

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NUTRITION

Protein

42.7g

Fat

20.8g

Carbs

42.9g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Part-skim ricotta cheese

0.5 cup Egg whites

1 large Egg Egg

0.25 cup Plain nonfat Greek yogurt

0.13 cup Oat flour

1 tsp Baking powder

0.5 tsp Vanilla extract

0.5 cup Fresh blueberries

0.5 tbsp Maple syrup

0.5 tsp Coconut oil

0.13 tsp Sea salt

0.13 tsp Ground cinnamon

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PREPARATION

1
In a large bowl, whisk together the ricotta cheese, egg whites, whole egg, Greek yogurt, and vanilla extract until the mixture is smooth.
2
Add the oat flour, baking powder, sea salt, and ground cinnamon, stirring until just combined.
3
Heat the coconut oil in a large non-stick skillet or griddle over medium-low heat.
4
Spoon the batter onto the skillet to form pancakes and gently press the fresh blueberries into the top of each one.
5
Cook for 3-4 minutes until small bubbles appear on the surface, then flip and cook for another 2 minutes until golden brown.
6
Plate the pancakes and finish with a drizzle of maple syrup.