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; 1 large Egg Egg; 0.5 cup Liquid egg whites; 0.13 cup Oat flour; 0.25 cup Non-fat Greek yogurt; 0.5 cup Fresh blueberries; 0.5 tbsp Maple syrup; 0.5 tsp Vanilla extract; 0.5 tsp Baking powder; 0 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

Griddled fluffy ricotta pancakes folded with fresh blueberries and served with a drizzle of maple syrup for a vibrant morning meal.

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NUTRITION

Protein

40.8g

Fat

15.3g

Carbs

42.0g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Part-skim ricotta cheese

1 large Egg Egg

0.5 cup Liquid egg whites

0.13 cup Oat flour

0.25 cup Non-fat Greek yogurt

0.5 cup Fresh blueberries

0.5 tbsp Maple syrup

0.5 tsp Vanilla extract

0.5 tsp Baking powder

0 tsp Coconut oil

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PREPARATION

1
In a medium bowl, whisk together the ricotta cheese, egg, egg whites, Greek yogurt, and vanilla extract until smooth.
2
Stir in the oat flour and baking powder until just combined, being careful not to overmix.
3
Gently fold the fresh blueberries into the batter.
4
Heat a non-stick skillet or griddle over medium-low heat and lightly grease with coconut oil.
5
Pour 1/4 cup of batter per pancake onto the skillet and cook for 3-4 minutes until bubbles form on the surface.
6
Flip and cook for an additional 2 minutes until golden brown and cooked through.
7
Serve immediately topped with a drizzle of maple syrup.