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; 0.25 cup Oat flour; 15 gram Vanilla protein powder; 0.5 cup Fresh blueberries; 1 tsp Lemon zest; 0.5 tsp Baking powder; 0.13 tsp Sea salt; 0.5 tbsp Maple syrup; 0 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 pancakes griddled with creamy ricotta and bursting blueberries, served with a drizzle of amber maple syrup for a bright and citrusy morning treat.

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NUTRITION

Protein

50.1g

Fat

16.3g

Carbs

49.3g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Part-skim ricotta cheese

0.5 cup Egg whites

1 large Egg

0.25 cup Oat flour

15 gram Vanilla protein powder

0.5 cup Fresh blueberries

1 tsp Lemon zest

0.5 tsp Baking powder

0.13 tsp Sea salt

0.5 tbsp Maple syrup

0 tsp Avocado oil

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PREPARATION

1
In a medium bowl, whisk together the ricotta cheese, egg whites, whole egg, and lemon zest until smooth.
2
Fold in the oat flour, vanilla protein powder, baking powder, and sea salt until just combined.
3
Gently fold in the fresh blueberries, being careful not to overmix the batter.
4
Heat a non-stick griddle or large skillet over medium-low heat and lightly coat with avocado oil.
5
Pour 1/4 cup portions of batter onto the griddle and cook until bubbles form on the surface, about 3 minutes.
6
Flip carefully and cook for another 2 minutes until golden brown and set in the middle.
7
Serve the warm pancakes immediately with a drizzle of pure maple syrup.